The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness.
This study investigated the impact of packaging systems on the degradation and oxidation of beef proteins regarding beef tenderness of longissimus lumborum (LL) and biceps femoris (BF) muscles stored in vacuum skin packaging (VSP), a modified atmosphere with high oxygen concentration (MAP), and combined of these two methods (VSP+MAP). A significant decrease in the Warner-Bratzler shear force (WBSF) in VSP at D14 and D28 for LL was observed compared to BF. A significant effect of packaging system on troponin-T (Tn-T) and desmin degradation was shown (p≤0.001). A high concentration of oxygen in MAP and VSP+MAP affected protein oxidation, which was reflected in myosin oxidative cross-linking. An increase of WBSF values detected in steaks packed in VSP and VSP+MAP systems could be caused by the intensification of protein oxidation. Furthermore, BF was more susceptible to oxidation compared to LL. The VSP+MAP packaging system has resulted in the maintenance of a bright, red color, however has not improved the beef tenderness.
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland. Electronic address: malgorzata_moczkowska@sggw.pl.
Małgorzata
M
Moczkowska
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.
Andrzej
A
Półtorak
Institute of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.
Magdalena
M
Montowska
Institute of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland.
Edward
E
Pospiech
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland.
Agnieszka
A
Wierzbicka
D000818:Animals; D002417:Cattle; D003893:Desmin / Q000737:chemistry; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D018482:Muscle, Skeletal / Q000737:chemistry; D009218:Myosins / Q000737:chemistry; D010084:Oxidation-Reduction; D010100:Oxygen / Q000032:analysis; D059748:Proteolysis; D000069466:Red Meat / Q000032:analysis*; D020107:Troponin T / Q000737:chemistry
D003893:Desmin; D020107:Troponin T; D009218:Myosins; D010100:Oxygen
Beef; Oxidation; Polymerization; Protein degradation; Tenderness