Premium
Effect of Packaging Methods on Quality Characteristics of Low‐Grade Beef during Aging at 16 C
Author(s) -
Jin SangKeun,
Kim IlSuk,
Song YoungMin,
Kim DooHwan,
Lee ChulYoung,
Hur InChul,
Park Jaehong,
Kang SukNam,
Hur SunJin
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00812.x
Subject(s) - chewiness , modified atmosphere , food science , vacuum packing , chemistry , lipid oxidation , shelf life , biochemistry , antioxidant
Low‐grade beef samples were divided into three groups ( Z iploc bag packaging [S.C. Johnson & Son, Inc., Racine, WI] [ C ], vacuum packaging [ T 1] and modified atmosphere packaging CO 2 : N 2 = 3:7[ T 2]). After being packaged, the meat samples were stored at 16 C for accelerated aging. The water‐holding capacity ( WHC ) was significantly higher in T 2 than in C and T 1, whereas T 1 showed a significantly lower WHC when compared with the other samples. The brittleness, gumminess and chewiness decreased during the first 5 days of storage, after which they increased in C and T 1, whereas T 2 showed no significant difference in gumminess and chewiness during the storage periods. The redness ( a *) was significantly higher in T 2 than in the other samples at the end of storage. The lipid oxidation value and total bacterial counts were significantly lower in T 1 and T 2 than C at the end of storage. Finally, sensory evaluation revealed that no sensory characteristics were affected by the packaging methods. Practical Applications Meat samples were stored at 16 C for accelerated aging. The water‐holding capacity and redness were higher in modified atmosphere packaging ( MAP ) sample than in the other samples. The lipid oxidation value and total bacterial counts were lower in vacuum packaging and MAP than in Z iploc bag packaging at the end of the storage period. Based on the results of this study, we assume that the MAP method can extend shelf life in low‐grade beef during storage at high temperatures.