Abstract
he objective was to evaluate the effect of packaging conditions on
bacteriological and biochemical changes in beef steaks classified here,
as normal ultimate pH (pHu; 5.40–5.79), intermediate pHu (5.80–6.09) or
high pHu (≥ 6.10). Steaks were packaged in vacuum packaging (VP) and
modified atmosphere packaging with high oxygen (HiO2-MAP) or
carbon monoxide (CO-MAP). Headspace, bacterial counts, total volatile
basic nitrogen, pH, purge loss, surface color, lipid oxidation, and
sensory attributes were monitored over a 14-day storage period at 2 °C.
HiO2-MAP and CO-MAP of high pHu steaks resulted in a bright
red color even when observed to be spoilt. Reduced purge loss and lipid
oxidation, as well as increased sensory acceptability were observed for
steaks with elevated pHu. Higher pHu was also accompanied by an
acceleration of microbial proliferation. Of all packaging types
investigated, CO-MAP exerted the best preservation, regardless of pHu
and based on its antibacterial and antioxidant properties.
Original language | English |
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Article number | 108416 |
Number of pages | 8 |
Journal | Meat Science |
Volume | 174 |
DOIs | |
Publication status | Published - 2021 |