title: Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.
abstract: The aim was to investigate the effect of ageing large beef cuts directly in high oxygen modified atmosphere (MA) and how ageing time in vacuum influence meat quality when followed by retail packaging in high oxygen MA. Large cuts (10 cm long) of beef loin (LD) were aged for up to 25 days postmortem in different ageing systems at 4 degrees C. Ageing solely in high oxygen modified atmosphere (MA, 80% O(2)+20% CO(2)) for 5 or 10 days and ageing in vacuum for 5 or 15 days followed by high oxygen MA for 5 or 10 days were compared with ageing in vacuum for 5, 15 and 25 days. Warner-Bratzler shear force, purge and cooking losses, calpain activity and desmin and carbonyl contents were measured. Shear force decreased to the same level when ageing this large beef cut solely in high oxygen MA for 5 or 10 days as when ageing in vacuum. The activity of mu-calpain disappeared, the activity of m-calpain decreased and purge loss increased between 5 and 10 days, but cooking loss and the contents of desmin and carbonyls were unaffected. The ageing time in vacuum before packaging of this large beef cut in high oxygen MA did not affect the ultimate shear force. The m-calpain activity decreased and the content of carbonyls increased compared with solely in vacuum after 15 days of total ageing, but there was no difference in the content of desmin or cooking loss between these ageing systems at the same ageing time.
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences, PO Box 7051, SE-750 07 Uppsala, Sweden. gunilla.lindahl@lmv.slu.se
authors.forename: Gunilla
authors.initials: G
authors.lastname: Lindahl
authors.forename: Asa
authors.initials: A
authors.lastname: Lagerstedt
authors.forename: Per
authors.initials: P
authors.lastname: Ertbjerg
authors.forename: Sabine
authors.initials: S
authors.lastname: Sampels
authors.forename: Kerstin
authors.initials: K
authors.lastname: Lundström
mesh_terms: D000375:Aging; D000818:Animals; D002154:Calpain / Q000378:metabolism*; D002417:Cattle; D003296:Cooking; D003893:Desmin / Q000378:metabolism*; D018857:Food Packaging / Q000379:methods*; D008460:Meat / Q000032:analysis* / Q000592:standards; D009124:Muscle Proteins / Q000378:metabolism; D018482:Muscle, Skeletal / Q000378:metabolism*; D010100:Oxygen; D050050:Protein Carbonylation; D013314:Stress, Mechanical; D014618:Vacuum
chemical_list: D003893:Desmin; D009124:Muscle Proteins; D002154:Calpain; D010100:Oxygen