scholarly journals 77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 25-26
Author(s):  
Andrew M Cassens ◽  
Gretchen Mafi ◽  
Deb VanOverbeke ◽  
Ranjith Ramanathan
Keyword(s):  
Carbon Monoxide ◽  
Modified Atmosphere Packaging ◽  
Color Measurement ◽  
Modified Atmosphere ◽  
Surface Color ◽  
Modified Atmospheric Packaging ◽  
Red Color ◽  
Visual Color ◽  
Retail Display ◽  
Muscle Color

Abstract Any deviation from the bright-red color of beef leads to discounted price or consumer rejection. Atypical dark-cutting beef represents darker color of lean around a pH 5.6 – 5.8. However, limited studies have determined the postharvest practices to improve the lean color of atypical dark-cutting beef. Therefore, the objective was to evaluate the effects of rosemary-enhancement and modified atmospheric packaging on atypical dark-cutting beef. Atypical dark-cutting beef strip loins (n = 13, pH=5.70 ± 0.09; ADC) and USDA Choice beef strip loins (n = 6, pH=5.57 ± 0.1; CH) were selected within 72 h of harvest. Atypical dark-cutting strip loins were divided into 2 sections, and randomly assigned to one of the following enhancement treatments: control non-enhanced (ADC), or a 1.1% rosemary-enhanced treatment (ADCE). After enhancement, 2.54 cm steaks were cut from CH, ADC, and ADCE strip loins and assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2), and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2 and 20% CO2). A HunterLab MiniScan was used to determine color during the 6 d simulated retail display. Visual color measurement for muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were recorded on d 2, 4, and 6 of retail display. There was a significant enhancement x packaging interaction for instrumental and visual color measurements. For all packaging types, ADCE steaks possessed greater L* values than DC steaks. In addition, ADCE steaks packaged in HiOx-MAP or CO-MAP had brighter-red color than ADC steaks. Furthermore, ADCE and C steaks had less muscle darkening compared with ADC steaks for MD and MC attributes. The results suggest that enhancement and modified atmospheric packaging have the potential to improve the surface color of atypical dark-cutting beef.

scholarly journals The Effect of Modified Atmospheric Packaging on Beef Color Sensory Characteristics of Different Muscle pH Categories

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
A. Cassens ◽  
G. Mafi ◽  
D. VanOverbeke ◽  
R. Ramanathan
Keyword(s):  
Modified Atmosphere Packaging ◽  
Processing Plant ◽  
High Ph ◽  
Beef Processing ◽  
Modified Atmospheric Packaging ◽  
Significant Difference ◽  
Muscle Ph ◽  
Beef Steaks ◽  
Retail Display ◽  
Muscle Color

ObjectivesAny deviation from the bright-red color of beef can lead to discounted price or consumer rejection. Fresh beef lean color is influenced by pH. Various packaging techniques have been developed to enhance the lean color of beef steaks. Therefore, the objective of the current study was to evaluate the effects of modified atmospheric packaging on three different beef muscle pH categories.Materials and MethodsThe three categories evaluated for this study were: Normal (pH = 5.57 ± 0.1; N-pH), Moderately high (pH = 5.70 ± 0.09; M-pH), and High (pH = 6.39 ± 0.03; H-pH). The pH was taken on the carcass, at the 12th and 13th rib interface within 72 h of harvest at a commercial beef processing plant. Strip loins were fabricated from each carcass (n = 12) and sent to Oklahoma State University for further analysis. Strip loins were then cut into 2.54 cm steaks and randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2) and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2, and 20% CO2). Visual color measurements for muscle color (MC; (1 = extremely bright cherry-red and 7 = extremely dark red), and surface discoloration (SD; 1 = no discoloration [0%] and 7 = extensive discoloration [81–100%]) were recorded on d 2, 4, and 6 of retail display by a trained panel. Data were analyzed using the Mixed Procedure of SAS.ResultsFor all pH treatments, PVC packaging possessed the darkest muscle color (P < 0.05) score compared to CO- and HiOx-MAP. When comparing N-pH, M-pH, and H-pH values, CO-MAP had approximately a 27.3%, 22.2%, and 25.3% improvement in muscle color, indicating a brighter lean color compared to PVC. Additionally, HiOx-MAP had approximately a 10.9%, 17.4%, and 16.5% improvement in muscle color score for N-pH, M-pH, and H-pH, respectively. When packaging steaks in either CO- or HiOx-MAP there was no significant difference (P > 0.05) between d 4 and 6 of retail display for muscle color. However, there was a significant (P < 0.05) darkening in muscle color for steaks packaged in PVC from d 4 to 6 of retail display. By the fourth d of retail, N-pH steaks packaged in PVC had 38.3% and 39.0% greater (P < 0.05) surface discoloration than CO- and HiOx-MAP, respectively.ConclusionThese results suggest that packaging steaks of different pH categories in CO- or HiOx-MAP can improve the surface color compared to PVC packaging.

Fresh Meat Packaging: Consumer Acceptance of Modified Atmosphere Packaging including Carbon Monoxide

2013 ◽  
Vol 76 (1) ◽  
pp. 99-107 ◽  
Author(s):  
CAROLA GREBITUS ◽  
HELEN H. JENSEN ◽  
JUTTA ROOSEN ◽  
JOSEPH G. SEBRANEK
Keyword(s):  
Carbon Monoxide ◽  
Willingness To Pay ◽  
Shelf Life ◽  
Consumer Choice ◽  
Modified Atmosphere Packaging ◽  
Media Exposure ◽  
Modified Atmosphere ◽  
Fresh Meat ◽  
Red Color ◽  
Meat Packaging

Consumers' perceptions and evaluations of meat quality attributes such as color and shelf life influence purchasing decisions, and these product attributes can be affected by the type of fresh meat packaging system. Modified atmosphere packaging (MAP) extends the shelf life of fresh meat and, with the inclusion of carbon monoxide (CO-MAP), achieves significant color stabilization. The objective of this study was to assess whether consumers would accept specific packaging technologies and what value consumers place on ground beef packaged under various atmospheres when their choices involved the attributes of color and shelf life. The study used nonhypothetical consumer choice experiments to determine the premiums that consumers are willing to pay for extended shelf life resulting from MAP and for the “cherry red” color in meat resulting from CO-MAP. The experimental design allowed determination of whether consumers would discount foods with MAP or CO-MAP when (i) they are given more detailed information about the technologies and (ii) they have different levels of individual knowledge and media exposure. The empirical analysis was conducted using multinomial logit models. Results indicate that consumers prefer an extension of shelf life as long as the applied technology is known and understood. Consumers had clear preferences for brighter (aerobic and CO) red color and were willing to pay $0.16/lb ($0.35/kg) for each level of change to the preferred color. More information on MAP for extending the shelf life and on CO-MAP for stabilizing color decreased consumers' willingness to pay. An increase in personal knowledge and media exposure influenced acceptance of CO-MAP negatively. The results provide quantitative measures of how packaging affects consumers' acceptance and willingness to pay for products. Such information can benefit food producers and retailers who make decisions about investing in new packaging methods.

scholarly journals 147 Tenderness and Retail Display Evaluation of Non-Enhanced, Enhanced and High-Quality Pork Chops

2020 ◽  
Vol 98 (Supplement_2) ◽  
pp. 22-22
Author(s):  
Andrew M Cassens ◽  
Gretchen G Mafi ◽  
Deb L VanOverbeke ◽  
Ranjith Ramanathan
Keyword(s):  
Modified Atmosphere Packaging ◽  
Quality Parameters ◽  
Color Measurement ◽  
High Quality ◽  
Significant Treatment ◽  
Pork Products ◽  
Color Uniformity ◽  
Retail Display ◽  
Color Score ◽  
Muscle Color

Abstract Quality variation within the pork industry is commonly associated with intramuscular fat and muscle color. The objective of this study was to determine the effects of packaging, pork quality types, and cooking temperature on color and shear force. Normal, non-enhanced (N, n = 10), Enhanced with salt and phosphate (E, n = 10) and Highly Marbled (H, n = 10) pork loins from a local food distributor. Loins were cut into 2.54-cm-thick chops and assigned to retail display or tenderness evaluation. Retail display chops were assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP) and high-oxygen modified atmospheric packaging (HiOx-MAP). Visual color measurement for muscle color (MC), fat color (FC), surface discoloration (SD), and surface color uniformity (SCU) was recorded on d 0, 2, and 4 of retail display. Pork tenderness was evaluated at 3 different degrees of doneness (63, 68, & 74°C) using Warner-Bratzler shear (WBS) force. There were significant treatment and packaging interactions for muscle color. For muscle color score, E pork loins had a significantly lower (P &lt; 0.05) muscle color score compared with N and H loins indicative of a brighter, more pale pink color. In addition, CO- and HiOx-MAP packaged chops were significantly brighter (P &lt; 0.05) compared to PVC chops. There were treatment and degree of doneness main effects (P &lt; 0.05) for WBS force values. Enhanced pork loins were more tender (P &lt; 0.05) than N pork loins. Furthermore, pork chops cooked to 63 °C were more tender than chops cooked to 68 and 73°C. In conclusion, enhanced chops packaged in CO- or HiOx-MAP result in a brighter color of lean compared non-enhanced and high-quality. Additionally, the results suggest that enhanced, non-enhanced, and high-quality pork products available in market have different quality parameters.

scholarly journals High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

2021 ◽  
Author(s):  
Md. Azizul Haque ◽  
Md. Asaduzzaman ◽  
Md. Sultan Mahomud ◽  
Md. Rizvi Alam ◽  
Alin Khaliduzzaman ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
High Carbon ◽  
Modified Atmospheric Packaging ◽  
Iceberg Lettuce ◽  
Microbial Development ◽  
Fresh Cut ◽  
Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Packaging Venison for Extended Chilled Storage: Comparison of Vacuum and Modified Atmosphere Packaging Containing 100% Carbon Dioxide

1989 ◽  
Vol 52 (12) ◽  
pp. 886-893 ◽  
Author(s):  
DENNIS L. SEMAN ◽  
KENNETH R. DREW ◽  
ROGER P. LITTLEJOHN
Keyword(s):  
Cervus Elaphus ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Drip Loss ◽  
Surface Color ◽  
Chilled Storage ◽  
Acceptable Quality ◽  
Plate Counts ◽  
Barrier Film

Thirty red deer (Cervus elaphus) stags were slaughtered at three deer slaughter premises (plants A, B, and C) to determine the effects of initial microbial flora on the quality of chilled venison loins stored using three packaging methods: vacuum packaging (VP), modified atmosphere packaging using an ultra-high barrier outer barrier film (CO2-UHB), and modified atmosphere packaging using a dual aluminized polyethylene outer barrier film (CO2-MPET), all of which were stored for 6, 12, and 18 weeks at −1 ± 3°C. Carcasses slaughtered in plant B had higher aerobic plate counts than those killed at either plants A or C. Location of slaughter had little effect on loin quality except for drip loss, pH and anaerobic and lactic acid bacteria counts. Oxygen levels increased in the modified atmosphere packages (P&lt;0.05) during storage from 12 to 18 weeks (CO2-UHB, 1%; CO2-MPET, 0.05%). Loins packaged in CO2 -UHB exhibited less acceptable surface color than meat packaged in CO2 -MPET or VP. Aroma, flavor, texture, and acceptability scores decreased (P&lt;0.05) when loins were stored over 12 weeks regardless of packaging method. pH values of loins packaged in modified atmosphere packs were lower (P&lt;0.05) than those in VP. The regression relationship between percent drip loss and pH was given by % drip = 39.1–6.49 [Standard error (SE) 1.52] pH. Acceptable display color of steaks cut from the loins, regardless of treatment, decreased as loins were stored from 6 to 18 weeks. These results suggest that vacuum packaged venison loins resulted in meat of acceptable quality after 12 and 18 weeks of chilled storage, and that modified atmosphere packaging contributed no additional benefit.

Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

2012 ◽  
Vol 18 (3) ◽  
pp. 197-205 ◽  
Author(s):  
WL Li ◽  
XH Li ◽  
X Fan ◽  
Y Tang ◽  
J Yun
Keyword(s):  
Sensory Quality ◽  
Radical Scavenging ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Dpph Assay ◽  
Surface Color ◽  
Scavenging Capacity ◽  
High O2 ◽  
Fresh Cut

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle

2005 ◽  
Vol 45 (5) ◽  
pp. 585 ◽  
Author(s):  
H. A. Channon ◽  
S. R. Baud ◽  
P. J. Walker
Keyword(s):  
Electrical Stimulation ◽  
Modified Atmosphere Packaging ◽  
Quadriceps Femoris ◽  
Constant Current ◽  
Modified Atmosphere ◽  
Retail Display ◽  
Retail Cuts ◽  
Ageing Period ◽  
Stimulation Control ◽  
Maximum Voltage

This study was conducted to determine the effect of electrical stimulation [control or stimulated (applied for 20 s using a constant current of 600 mA peak and maximum voltage of 550 V with a frequency of either 14 Hz or 10 Hz], ageing period (7, 21 or 35 days) and packaging method [modified atmosphere packaging (MAP) or overwrapped] on the retail display life of lamb [bone-in loin (M. longissimus thoracis et lumborum) chops and boneless leg steaks from the knuckle (M. quadriceps femoris)]. The colour and retail acceptability of lamb cuts were assessed both subjectively and objectively, using a chromameter, after 3 (midpoint of commercial retail display life; midpoint) and 5 (endpoint of commercial retail display life; endpoint) days for overwrapped product and at 5 (midpoint) and 9 (endpoint) days for MAP product. Retail display life of lamb (assessed both objectively and subjectively) was improved (P<0.001) by packaging lamb cuts into modified atmosphere compared with overwrapped lamb cuts. Electrical stimulation and length of ageing period before preparation into retail cuts did not influence colour or retail display life of lamb loin chops or leg steaks. Although the interaction of ageing period and packaging method were significant (P<0.001) for subjective colour, acceptability and retail grade of lamb loin chops and leg steaks at the midpoint of display life, these effects were inconsistent. This study highlighted that further work is necessary to determine potential means of improving the colour stability of lamb to enhance its retail display life, particularly cuts of the M. quadriceps femoris.

scholarly journals Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1923
Author(s):  
Hunter R. Smith ◽  
Barney S. Wilborn ◽  
Anna Grace Parnell ◽  
Tristan M. Reyes ◽  
Madison P. Wagoner ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Vacuum Packaging ◽  
Packaging Film ◽  
Surface Color ◽  
Visual Color ◽  
Hue Angle ◽  
Retail Display ◽  
Retail Setting

Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film and lean trimming sources on fresh ground beef surface color during a simulated retail display period. There were no differences (p > 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater (p < 0.05) for packages containing a greater percentage of CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ (p > 0.05) among packaging film or lean trimming blends. Visual color did not differ (p > 0.05) throughout the simulated retail display period regardless of beef trimmings or packaging film. Microbial spoilage organisms were greater (p < 0.05) after the simulated display period. These results suggest that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging, is plausible.

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