Storage Quality Characteristics of Beef Rib Eye Steaks Packaged in Modified Atmospheres

1750-3841

Blackwell Publishing Journal Backfiles 1879-2005

Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Process Engineering, Biotechnology, Nutrition Technology

Microbiological, chemical, physical and sensory attributes of beef rib eye steaks packaged in air, vacuum or combinations of %O2-%CO2 (10–20, 20–20, 10–40, 20–40), were examined during storage at 2°–4° C. Modified atmosphere (MAs) changes over time were measured. Oxygen concentration decreased while CO2 increased during storage, for all MAs. Vacuum was superior to MAs in delaying bacterial growth other than that of Enterobacteriaceae, in protecting beef color and lipids against oxidation and in maintaining sensory attributes in steaks. MAs were superior to packaging in air for all parameters tested, and to vacuum only in that Enterobacteriaceae were strongly inhibited, purge losses decreased by 50% and cooking yields increased. High-CO2 MAs (40%) did not impair beef color, but CO2 promoted lipid oxidation. Volatile basic nitrogen (VBN) did not indicate beef freshness.

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