title: Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere.
abstract: Beef steaks from six Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, Rubia Gallega and Retinta) were packaged under modified atmosphere (60% O(2), 30% CO(2) and 10% N(2)). Water loss, pH, thiobarbituric acid values (TBA), aerobic plate counts, lactic acid bacteria and Enterobacteriaceae counts, CIE L*a*b* colour values and the sensory properties of odour and colour were recorded before packaging (day 0) and after 5, 10 and 15 days of storage. A significant interaction (P<0.05) between breed and storage time was found for all variables, except water loss. Values of pH were between 5.3 and 5.6; maximum water loss (2.64%) was reached after 10 days of storage; aerobic plate counts, lactic acid bacteria and Enterobacteriacea counts were lower than 10(7) CFU/g, and L* increased with storage time while a* decreased (P<0.05). The maximum shelf life of beef assessed by sensory evaluation (regarding colour and odour degradation) was between days 5 and 10 in meat from Retinta breed and between days 10 and 15 in meat from the other breeds, shelf life was probably limited by lipid oxidation.
authors: Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadı́a, 31006 Pamplona, Spain.
authors: K
authors: K
authors: Insausti
authors: M J
authors: MJ
authors: Beriain
authors: A
authors: A
authors: Purroy
authors: P
authors: P
authors: Alberti
authors: C
authors: C
authors: Gorraiz
authors: M J
authors: MJ
authors: Alzueta