EFFECTS OF DARK STORAGE TIME AND UV-FILTERED FLUORESCENT LIGHTING DURING DISPLAY ON COLOR STABILITY OF HIGH-OXYGEN MODIFIED ATMOSPHERE PACKAGED GROUND BEEF

Two separate studies, one with pathogen-inoculated product and one with noninoculated product, were conducted to determine the safety and spoilage characteristics of modified atmosphere packaging (MAP) and traditional packaging of ground beef patties. Ground beef patties were allotted to five packaging treatments (i) control (foam tray with film overwrap; traditional), (ii) high-oxygen MAP (80% O2, 20% CO2), (iii) high-oxygen MAP with added rosemary extract, (iv) low-oxygen carbon monoxide MAP (0.4% CO, 30% CO2, 69.6% N2), and (v) low-oxygen carbon monoxide MAP with added rosemary extract. Beef patties were evaluated for changes over time (0, 1, 3, 5, 7, 14, and 21 days) during lighted display. Results indicated low-oxygen carbon monoxide gas flush had a stabilizing effect on meat color after the formation of carboxymyoglobin and was effective for preventing the development of surface discoloration. Consumers indicated that beef patties packaged in atmospheres containing carbon monoxide were more likely to smell fresh at 7, 14, and 21 days of display, but the majority would probably not consume these products after 14 days of display because of their odor. MAP suppressed the growth of psychrophilic aerobic bacteria when compared with control packages. Generally, control packages had significantly higher total aerobic bacteria and Lactobacillus counts than did modified atmosphere packages. In the inoculated ground beef (approximately 105 CFU/g) in MAP, Escherichia coli O157 populations ranged from 4.51 to 4.73 log CFU/g with no differences among the various packages, but the total E. coli O157:H7 in the ground beef in the control packages was significantly higher at 5.61 log CFU/g after 21 days of storage. On days 14 and 21, the total Salmonella in the ground beef in control packages was at 5.29 and 5.27 log CFU/g, respectively, which was significantly higher than counts in the modified atmosphere packages (3.99 to 4.31 log CFU/g on day 14 and 3.76 to 4.02 log CFU/g on day 21). Data from these studies indicate that MAP suppresses pathogen growth compared with controls and that spoilage characteristics developed in MAP packages.

Download Full-text

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

Meat Science ◽

10.1016/j.meatsci.2012.06.006 ◽

2012 ◽

Vol 92 (4) ◽

pp. 604-609 ◽

Cited By ~ 48

Author(s):

Xin Li ◽

Gunilla Lindahl ◽

Galia Zamaratskaia ◽

Kerstin Lundström

Keyword(s):

Modified Atmosphere Packaging ◽

Color Stability ◽

High Oxygen ◽

Modified Atmosphere ◽

Longissimus Lumborum

Download Full-text

Modified Atmosphere Packaging Systems Influence Myoglobin Oxidation of Ground Beef in Led and Fluorescent Lighting

Meat and Muscle Biology ◽

10.22175/rmc2016.023 ◽

2017 ◽

Vol 1 (2) ◽

pp. 24-24

Author(s):

D. R. Reynolds ◽

Z. D. Callahan ◽

C. L. Lorenzen ◽

J. V. Cooper ◽

B. R. Wiegand

Keyword(s):

Modified Atmosphere Packaging ◽

Ground Beef ◽

Modified Atmosphere ◽

Fluorescent Lighting

Download Full-text

272 High oxygen packaging is detrimental to beef flavor and tenderness

Journal of Animal Science ◽

10.1093/jas/skz258.214 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 103-103

Author(s):

Kelly R Vierck ◽

Jerrad F Legako ◽

J Chance Brooks

Keyword(s):

Fixed Effects ◽

Modified Atmosphere Packaging ◽

Gluteus Medius ◽

High Oxygen ◽

Modified Atmosphere ◽

Beef Flavor ◽

Longissimus Lumborum ◽

Retail Display ◽

Main Effects ◽

Fluorescent Lighting

Abstract This study determined the influence of packaging and muscle on beef flavor and tenderness. Strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated into 2.54 cm steaks (Longissimus lumborum and Gluteus medius) at 7 d postmortem. Steaks were randomly assigned to packaging treatments: carbon monoxide motherbag (CO), high oxygen modified atmosphere packaging (HIOX), polyvinyl overwrap (OW) and rollstock (ROLL) and aged for 14 d in dark storage. Steaks in OW were vacuum packaged during aging, then overwrapped for display. Steaks were placed in coffin-style retail display for 48-h under fluorescent lighting. For trained panels and Warner-Bratzler shear force (WBSF), steaks were cooked to 71℃ using clamshell grills. Seven trained panelists rated steaks for beef flavor identity, brown/roasted, bloody/serumy, fat-like, liver-like, oxidized, fishy, buttery, umami, bitter, sour, overall juiciness, and overall tenderness. Data was analyzed as a 2 × 4 factorial design, with packaging, muscle, and their interaction as fixed effects, peak temperature as a covariate, and collection, round, and panel as random effects. No interactions (P ≥ 0.103) or muscle main effects (P ≥ 0.063) were observed. Packaging impacted all traits (P ≤ 0.048), except for fat-like (P = 0.387), liver-like (P = 0.950), and salty (P = 0.357). Steaks from HIOX packaging were rated the lowest for positive flavor attributes and rated highest for negative flavor attributes. Conversely, OW and ROLL steaks produced the greatest positive flavor attributes in comparison with HIOX. Overwrap and ROLL steaks were juicier and more tender than HIOX steaks (P < 0.05). High oxygen steaks exhibited the highest WBSF value compared to all other treatments (P < 0.05). These results indicate HIOX packaging has detrimental effects on flavor and tenderness. Steaks should be stored and aged in anerobic packaging to maintain optimum levels of tenderness and flavor.

Download Full-text

High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts

10.31274/ans_air-180814-1243 ◽

2010 ◽

Author(s):

Yuan Kim ◽

Steven M. Lonergan ◽

Elisabeth J. Huff-Lonergan

Keyword(s):

Color Stability ◽

Sensory Attributes ◽

High Oxygen ◽

Packaging System

Download Full-text

Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽

10.3390/molecules26113445 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3445

Author(s):

Olaf K. Horbańczuk ◽

Artur Jóźwik ◽

Jarosław Wyrwisz ◽

Joanna Marchewka ◽

Agnieszka Wierzbicka

Keyword(s):

Storage Time ◽

Modified Atmosphere Packaging ◽

Physical Characteristics ◽

Modified Atmosphere ◽

Packaging System ◽

Initial Ph ◽

Viable Bacteria ◽

L Value ◽

Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

Download Full-text