title: Shelf-Life Extension of Chill-Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2.
abstract: This study was conducted to compare the shelf-life of beef steaks stored in different packaging conditions: overwrapped (OW) packaging and 2 modified atmosphere packaging systems (MAP): 80% O2 MAP (80% O2 /20% CO2 ) and 50% O2 MAP (50% O2 /40% CO2 /10% N2 ). Steaks were stored at 2 °C for 20 d. Headspace gas composition, microbial counts, color stability, pH, purge loss, and lipid oxidation were monitored. Among the packaging types, 50% O2 MAP was superior to OW packaging and 80% O2 MAP in delaying bacterial growth and extending shelf-life to 20 d. 50% O2 MAP also gave steaks an acceptable color during storage. No significant differences were observed in color stability of steaks packaged in both 50% O2 MAP and 80% O2 MAP. This study reveals 50% O2 MAP is a realistic alternative to preserve beef steaks efficiently.
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ, 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 Univ, Tai'an, Shandong, 271018, PR China.
authors.forename: Lebao
authors.initials: L
authors.lastname: Niu
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ, Tai'an, Shandong, 271018, PR China.
authors.forename: Lixian
authors.initials: L
authors.lastname: Zhu
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ, Tai'an, Shandong, 271018, PR China.
authors.forename: Rongrong
authors.initials: R
authors.lastname: Liang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural Univ, Tai'an, Shandong, 271018, PR China.|Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu, 210000, 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 Univ, Tai'an, Shandong, 271018, PR China.|Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu, 210000, PR China.
authors.forename: Xin
authors.initials: X
authors.lastname: Luo
mesh_terms: D000818:Animals; D001272:Atmosphere; D001419:Bacteria / Q000254:growth & development*; D002245:Carbon Dioxide; D002417:Cattle; D003080:Cold Temperature; D003116:Color; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D018482:Muscle, Skeletal; D010100:Oxygen; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology
chemical_list: D002245:Carbon Dioxide; D010100:Oxygen
keywords: MAP; beef steaks; color stability; gas composition; microbiology