This study aims to evaluate the stability of beef from Semitendinosus muscle packaged in oxygen permeable wrapped-tray units and stored in a master bag system, with and without oxygen scavengers. Changes in the atmosphere composition, microbiological indexes, myoglobin forms and color parameters were monitored during the storage in master bag, blooming and display life. The presence of scavengers reduced rapidly the oxygen concentration and maintained it at values not detectable instrumentally. Within few days of storage in master bags, the resolution of the transient discoloration was completed and the meat quality was maintained over the anoxic storage. After the removal from master bags meat bloomed completely reaching OxyMb level and Chroma values higher than those on fresh meat at to. During 48 h of display life at 4 degrees C, quality attributes had a decay slower than samples stored traditionally in air. Without scavengers the oxygen caused the irreversible discoloration within 7 days, due to the formation of metmyoglobin on the surface.

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging / S. Limbo, E. Uboldi, A. Adobati, S. Iametti, F. Bonomi, E. Mascheroni, S. Santagostino, T. Powers, L. Franzetti, L. Piergiovanni. - In: MEAT SCIENCE. - ISSN 0309-1740. - 93:3(2013 Mar), pp. 477-484. [10.1016/j.meatsci.2012.10.009]

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

S. Limbo;E. Uboldi;A. Adobati;S. Iametti;F. Bonomi;E. Mascheroni;L. Franzetti;L. Piergiovanni
2013

Abstract

This study aims to evaluate the stability of beef from Semitendinosus muscle packaged in oxygen permeable wrapped-tray units and stored in a master bag system, with and without oxygen scavengers. Changes in the atmosphere composition, microbiological indexes, myoglobin forms and color parameters were monitored during the storage in master bag, blooming and display life. The presence of scavengers reduced rapidly the oxygen concentration and maintained it at values not detectable instrumentally. Within few days of storage in master bags, the resolution of the transient discoloration was completed and the meat quality was maintained over the anoxic storage. After the removal from master bags meat bloomed completely reaching OxyMb level and Chroma values higher than those on fresh meat at to. During 48 h of display life at 4 degrees C, quality attributes had a decay slower than samples stored traditionally in air. Without scavengers the oxygen caused the irreversible discoloration within 7 days, due to the formation of metmyoglobin on the surface.
Blooming; Case-ready Semitendinosus beef steaks; Master bag; Oxygen scavengers; Shelf life
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore BIO/10 - Biochimica
Settore AGR/16 - Microbiologia Agraria
9-nov-2012
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/213695
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