Shelf‐Life Extension of Chill‐Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2 |
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| Authors: | Xiaoyin Yang Lebao Niu Lixian Zhu Rongrong Liang Yimin Zhang Xin Luo |
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| Affiliation: | 1. Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ, Tai'an, Shandong, PR China;2. Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu, PR China |
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| Abstract: | This study was conducted to compare the shelf‐life of beef steaks stored in different packaging conditions: overwrapped (OW) packaging and 2 modified atmosphere packaging systems (MAP): 80% O2 MAP (80% O2/20% CO2) and 50% O2 MAP (50% O2/40% CO2/10% N2). Steaks were stored at 2 °C for 20 d. Headspace gas composition, microbial counts, color stability, pH, purge loss, and lipid oxidation were monitored. Among the packaging types, 50% O2 MAP was superior to OW packaging and 80% O2 MAP in delaying bacterial growth and extending shelf‐life to 20 d. 50% O2 MAP also gave steaks an acceptable color during storage. No significant differences were observed in color stability of steaks packaged in both 50% O2 MAP and 80% O2 MAP. This study reveals 50% O2 MAP is a realistic alternative to preserve beef steaks efficiently. |
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| Keywords: | beef steaks color stability gas composition MAP microbiology |
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