Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package.
The effect of aging time in vacuum on tenderness, and lipid and color stability of modified-atmosphere packaged (MAP) beef during display was evaluated in eight Friesian mature cows. Longissimus thoracis et lumborum (LTL) sections were vacuum packaged and aged for 0, 3, 6, 8, 14 and 21 days. After each aging time, the LTL sections were cut into steaks and packaged in high oxygen atmosphere (80% O2: 20% CO2). Meat shear force, and color and lipid stability were evaluated at 0, 3, 6, and 9 days of simulated retail display. Aging for 6 or 8 days improved beef tenderness with color stability, instrumental discoloration (R630-R580) and visual color evaluation in MAP similar to those of short-time aged (3 d) or un-aged (0 d) beef. Longer aging times (14 and 21 d) resulted in tenderness values similar to those obtained with meat aged for 8 days but affected negatively color and lipid stability and, consequently, reduced the shelf life of beef in MAP.
IRTA, Institut de Recerca i Tecnologia Agroalimentàries, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
M
M
Vitale
M
M
Pérez-Juan
E
E
Lloret
J
J
Arnau
C E
CE
Realini
D000818:Animals; D002417:Cattle; D003116:Color; D018857:Food Packaging / Q000379:methods*; D006801:Humans; D050356:Lipid Metabolism; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D010100:Oxygen / Q000378:metabolism*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum
D017392:Thiobarbituric Acid Reactive Substances; D010100:Oxygen
Aging; Color; Lipid oxidation; Mature cow; Shelf life; Tenderness