title: Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgareL.) active film under high O2.
abstract: BeefLongissimus lumborum(LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O2MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.
authors.affiliation: Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud MAMMERI of Tizi-Ouzou, 15000 Tizi-Ouzou, Algeria ; Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain.
authors.forename: Djamel
authors.initials: D
authors.lastname: Djenane
authors.affiliation: Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain.
authors.forename: José Antonio
authors.initials: JA
authors.lastname: Beltrán
authors.affiliation: Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Camo
authors.affiliation: Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain.
authors.forename: Pedro
authors.initials: P
authors.lastname: Roncalés
keywords: Active packaging; Beef; High O2; Shelf life; Vacuum-ageing