title: Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits.
abstract: This paper reports the impact of modified atmosphere gas compositions with different concentrations of CO2/O2/N2on physicochemical traits of beef steaks from M. longissimus lumborum and M. gluteus medius. Samples were stored at +2°C for 12days. The gas compositions were as follows: (i) 50% O2/20% CO2/30% N2(MAP1), (ii) 65% O2/20% CO2/15% N2(MAP2) and (iii) 80% O2/20% CO2(MAP3). Packaging atmosphere did not affect CIEL*a*b* colour coordinates, which were affected by storage time and by muscle type. Lipid oxidation in M. longissimus lumborum was affected by packaging treatment; however packaging treatment×storage time interaction affected lipid oxidation significantly. Results showed that reduction of oxygen from the commercially used 80% to 50% does not negatively impact colour properties and state of myoglobin, but significantly lowers oxidative deterioration of M. longissimus lumborum at the end of storage.
authors: Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland. Electronic address: joanna_lopacka@sggw.pl.
authors: Joanna
authors: J
authors: Łopacka
authors: Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland.
authors: Andrzej
authors: A
authors: Półtorak
authors: Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland.
authors: Agnieszka
authors: A
authors: Wierzbicka
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003116:Color; D004041:Dietary Fats / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D063427:Food Quality; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D018482:Muscle, Skeletal / Q000737:chemistry*; D009211:Myoglobin / Q000378:metabolism; D010084:Oxidation-Reduction; D010100:Oxygen / Q000032:analysis*; D010641:Phenotype; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology; D019265:Spectroscopy, Near-Infrared
chemical_list: D004041:Dietary Fats; D009211:Myoglobin; D010100:Oxygen
keywords: Beef; Colour; Modified atmosphere packaging; Oxygen concentration; TBARS