Abstract

The objective of this study was to investigate how color stability of beef is affected by vacuum skin packaging (VSP) compared with vacuum packaging (VP) and high-oxygen modified atmosphere packaging (MAP; 80% O-2 and 20% CO2). Longissimus lumborum muscles were aged in vacuum for 7 days and then cut into 2-cm-thick slices and repacked using VSP. VP and MAP for another 7 days. Color stability was measured during the next 5 days in air and samples for alpha-tocopherol and NADH analyses were obtained at the beginning and end of aerobic storage. Color stability, alpha-tocopherol and NADH of steaks were affected by packaging methods and storage time in air (P < 0.05). Higher a* value was obtained in VSP on day 5 compared with VP. Steaks packed in VSP had better color stability than in VP and their color was similar to MAP at the end (day 5) of storage. (C) 2012 Elsevier Ltd. All rights reserved.

Keywords

Beef; Packaging method; Color stability; alpha-Tocopherol; NADH

Published in

Meat Science
2012, Volume: 92, number: 4, pages: 604-609
Publisher: ELSEVIER SCI LTD

SLU Authors

• Xin, Li

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Lindahl, Gunilla

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Zamaratskaia, Galia

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Lundström, Kerstin

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Other Agricultural Sciences not elsewhere specified


Publication identifier

DOI: https://doi.org/10.1016/j.meatsci.2012.06.006

Permanent link to this page (URI)

https://res.slu.se/id/publ/42477