title: Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks.
abstract: The objective of this study was to investigate the effects of modified atmosphere packaging (MAP) systems on shelf-life and quality of beef steaks with high marbling. Four packaging types were used including 80% O2 MAP (80% O2+20% CO2), 50% O2 MAP (50% O2+30% CO2+20% N2), carbon monoxide MAP (0.4% CO+30% CO2+69.6% N2) and vacuum packaging (VP). Steaks were displayed under simulated retail conditions at 4°C for 12days. Purge loss, pH, color stability, oxidative stability and microbial counts were monitored. Aerobically packaged steaks exhibited a bright-red color at the first 4days. However, discoloration and oxidation became major factors limiting their shelf-life to 8days. Compared with aerobic packaging, anaerobic packaging extended shelf-life of heavily marbled beef steaks, due to better color stability, together with lower oxidation and microbial populations. Among all packaging methods, CO-MAP had the best preservation for steaks, with more red color than other packaging types.
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: Xiaoyin
authors.initials: X
authors.lastname: Yang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: Yimin
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
authors.forename: Lixian
authors.initials: L
authors.lastname: Zhu
authors.affiliation: Department of Quality Control, Inner Mongolia Kerchin Cattle Industry Co., Ltd., Tongliao, Inner Mongolia 028000, PR China.
authors.forename: Mingshan
authors.initials: M
authors.lastname: Han
authors.affiliation: Daiyue District Animal Husbandry Bureau, Daiyue District, Tai'an, Shandong 271000, PR China.
authors.forename: Shujuan
authors.initials: S
authors.lastname: Gao
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China. Electronic address: luoxin@sdau.edu.cn.
authors.forename: Xin
authors.initials: X
authors.lastname: Luo
mesh_terms: D000273:Adipose Tissue / Q000033:anatomy & histology*; D000818:Animals; D001272:Atmosphere; D002417:Cattle; D018857:Food Packaging; D006863:Hydrogen-Ion Concentration; D018482:Muscle, Skeletal / Q000033:anatomy & histology*; D000069466:Red Meat / Q000032:analysis*; D014867:Water
chemical_list: D014867:Water
keywords: Color; Microbiological properties; Modified atmosphere packaging; Oxidative stability; Snowflake beef steaks