Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition.

Samples of fresh beef muscles (Longissimus dorsi) were packed under varying modified atmosphere conditions (20-80% oxygen) and stored at 2-8°C for 10 days. At 2 day intervals meat samples were analysed for surface colour and extent of lipid oxidation (TBARS). Response surface models for predicting the effects of temperature, storage time and modified atmosphere composition on colour stability and lipid oxidation were developed. Temperature and time were found to be the most important factors for retaining meat colour and minimizing lipid oxidation. However, the oxygen content also had a significant effect on both quality parameters. A stable interval of maintaining a good meat colour was found between 55 and 80% O(2). Response surface modelling was found to be very promising for modelling of chemical quality changes in meat stored under different conditions, but the large biological differences between animals may complicate the development of generally valid models.

[1]  B. E. Greene,et al.  Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef , 1982 .

[2]  B. Blakistone.  Meats and poultry , 1998 .

[3]  John Henry Wells,et al.  APPLICATIONS OF DYNAMIC MODIFIED ATMOSPHERE PACKAGING SYSTEMS FOR FRESH RED MEATS: REVIEW , 1994 .

[4]  G. Sørensen,et al.  A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products , 1996 .

[5]  J. Hotchkiss,et al.  Growth of Listeria monocytogenes Scott A, serotype 4 and competitive spoilage organisms in raw chicken packaged under modified atmospheres and in air. , 1990, International journal of food microbiology.

[6]  Ralston Lawrie,et al.  Developments in meat science , 1980 .

[7]  L. Skibsted,et al.  Effects of Dietary Rape Seed Oil, Copper(II) Sulphate and Vitamin E on Drip Loss, Colour and Lipid Oxidation of Chilled Pork Chops Packed in Atmospheric Air or in a High Oxygen Atmosphere. , 1998, Meat science.

[8]  L. Skibsted,et al.  Lipid-derived off-flavours in meat , 1998 .

[9]  T R Sharp,et al.  Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins. , 1992, Meat science.

[10]  J. Wells,et al.  Comparative Growth of Listeria monocytogenes and Pseudomonas fluorescens on Precooked Chicken Nuggets Stored under Modified Atmospheres1. , 1991, Journal of food protection.

[11]  J. Folch,et al.  A simple method for the isolation and purification of total lipides from animal tissues. , 1957, The Journal of biological chemistry.

[12]  C. Faustman,et al.  Beef color update: the role for vitamin E. , 1998, Journal of animal science.

[13]  J. A. Ordóñez,et al.  Effect of Carbon Dioxide and Oxygen Enriched Atmospheres on the Shelf-Life of Refrigerated Pork Packed in Plastic Bags. , 1988, Journal of food protection.

[14]  D. Ledward,et al.  Lipid and myoglobin oxidation in pork stored in oxygen- and carbon dioxide-enriched atmospheres. , 1977, Meat science.

[15]  F. C. Parrish,et al.  Sensory and Chemical Characteristics of Precooked Mircrowave‐Reheatable Pork Roasts , 1990 .

[16]  J. A. Ordóñez,et al.  Effect of oxygen- and carbon dioxide-enriched atmospheres on shelf-life extension of refrigerated ground pork. , 1980, Meat science.

[17]  C. Gill,et al.  Effect of Carbon Dioxide on Growth of Meat Spoilage Bacteria , 1980, Applied and environmental microbiology.

[18]  A. Jart.  The magnetic field as an additional selectivity parameter in fat hydrogenation , 1997 .

[19]  Yanyun Zhao,et al.  Description of LOG phase growth for selected microorganisms during modified atmosphere storage , 1992 .

[20]  J. Marchello,et al.  Quality Changes of Beef Steaks Stored in Controlled Gas Atmospheres Containing High or Low Levels of Oxygen 1, 2. , 1982, Journal of food protection.

[21]  L. Skibsted,et al.  Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat. , 1997, Meat science.

[22]  R. Cassens,et al.  THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW , 1990 .