title: Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days.
abstract: The physicochemical properties of M. longissimus lumborum steaks over 12days of storage at 2°C, and under three packaging conditions, were investigated: vacuum skin packaging (VSP); modified atmosphere packaging (MAP), and their combination with semi-permeable inner VSP film (VSP-MAP). Standard gas composition (80% O2/20% CO2) was used for MAP and VSP-MAP packaging. CIE L*a*b* color parameters of VSP-MAP samples were similar to those kept in MAP and significantly higher to those stored in VSP. Myoglobin oxidation was more evident in VSP-MAP and MAP samples than in VSP indicating increased oxidation processes. However, storage in MAP resulted in greater lipid oxidation compared both to VSP and VSP-MAP. No differences between treatments were observed in terms of Warner-Bratzler shear force values and drip loss. In general, these results suggest that the combination of VSP and MAP methods may be an efficient way to reduce negative quality changes typical for both systems used separately.
authors.affiliation: Department of Technique and Food Development, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland. Electronic address: joanna_lopacka@sggw.pl.
authors.forename: Joanna
authors.initials: J
authors.lastname: Łopacka
authors.affiliation: Department of Technique and Food Development, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland.
authors.forename: Andrzej
authors.initials: A
authors.lastname: Półtorak
authors.affiliation: Department of Technique and Food Development, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Wierzbicka
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003116:Color; D003296:Cooking; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D018857:Food Packaging; D061353:Food Storage; D007778:Lactobacillus / Q000302:isolation & purification; D050356:Lipid Metabolism; D050296:Microbial Viability; D018482:Muscle, Skeletal / Q000378:metabolism; D009211:Myoglobin / Q000378:metabolism; D010084:Oxidation-Reduction; D011549:Pseudomonas / Q000302:isolation & purification; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology; D019265:Spectroscopy, Near-Infrared; D014618:Vacuum
chemical_list: D009211:Myoglobin
keywords: Beef; Color; Modified atmosphere packaging (MAP); Myoglobin redox forms; TBARS; Vacuum skin packaging (VSP)