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  • Title: Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses.
    Author: Lu X, Cornforth DP, Carpenter CE, Zhu L, Luo X.
    Journal: Meat Sci; 2020 Mar; 161():107999. PubMed ID: 31707155.
    Abstract:
    The objective of this study was to investigate the effect of modified atmosphere packaging (MAP) with different oxygen concentrations on color changes of dark-cutting beef steaks from M. longissimus thoraces et lumborum. Four normal-pH (mean pH = 5.52) and four dark-cutting beef carcasses (mean pH = 6.36) were obtained from a commercial abattoir at 48 h post-mortem. The gas compositions in MAP were as follows: (i) 20% O2/20% CO2/60% N2, (ii) 40% O2/20% CO2/40% N2, (iii) 60% O2/20% CO2/20% N2 and (iv) 80% O2/20% CO2. Steaks were stored in the dark at 2 °C for 14 days. Surface color of dark-cutting beef steaks was improved (P < .05) by 60%O2-MAP and 80%O2-MAP after 4 days storage, to a level similar to the initial normal-pH steaks. Steaks in 60%O2-MAP and 80%O2-MAP had lower metmyoglobin reducing activity and higher TBARS values (P < .05), but deeper oxygen penetration depth (P < .05) that may have masked discoloration resulting from metmyoglobin formation under the surface. While both 60%O2-MAP and 80%O2-MAP improved the appearance of dark-cutting beef, 60%O2-MAP may be preferred owing to the lower level of lipid oxidation.
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