The aim of the study was to evaluate the colour, sensory properties and shear force
values of meat from ten young bulls produced by crossing Polish Black-and-White
Holstein-Friesian cows with Belgian White Blue bulls. The quality of the longissimus
lumborum (LL) muscle was determined after seven-day ageing under various modified
atmosphere (MA) conditions (vacuum – group B; 40% CO2 + 60% N2 – group C; 30%
CO2 + 70% Ar – group D) followed by freezing and frozen storage. The process of seven-
day ageing in MA composed of 40% CO2 + 60% N2 significantly increased the colour
lightness of the beef samples. Eight-month frozen storage increased colour lightness
in the meat samples aged in MA composed of 30% CO2 + 70% Ar. Meat samples aged
under various MA conditions had a higher contribution of redness (a*) and yellowness
(b*) than non-aged beef. Meat samples frozen after ageing in MA containing Ar had
less redness than the samples from other groups. After frozen storage, meat samples
from all groups had less redness and yellowness. Ageing and frozen storage had no significant
effect on the juiciness of the beef. The beef aged in vacuum conditions was the
most tender, both before and after frozen storage. Ageing had no significant influence
on the shear force of meat samples evaluated before freezing. Meat samples aged in
MA composed of 30% CO2 + 70% Ar evaluated after frozen storage had lower average
shear force values than beef that had not been aged prior to freezing.
Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum ( Sciaenops ocellatus ) fillets stored at 4 °C