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Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high‐oxygen atmosphere
Author(s) -
Imazaki Pedro Henrique,
Douny Caroline,
Elansary Mahmoud,
Scippo MarieLouise,
Clinquart Antoine
Publication year - 2018
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/jfpp.13603
Subject(s) - modified atmosphere , metmyoglobin , lipid oxidation , food science , chemistry , antioxidant , longissimus thoracis , vacuum packing , oxidative phosphorylation , shelf life , oxygen , biochemistry , tenderness , myoglobin , organic chemistry
This study aimed to compare the effect of muscle type, aging technique, and aging time on the oxidative stability of beef packed in high‐oxygen atmosphere. Longissimus thoracis et lumborum (LTL) and rectus femoris (RF) muscles from Belgian Blue cows were vacuum aged (VA) or aged on the carcass (CA) for 7 days. Then, they were stored under vacuum at −1 °C for up to 28 days. At different times, samples were repackaged under a high‐oxygen atmosphere and stored at 4 °C for 7 days. The following parameters were evaluated: color, metmyoglobin %, fat content, fatty acid profile, lipid oxidation, metmyoglobin reducing activity (MRA), α‐tocopherol content, and antioxidant enzymes activity. The sensitivity of meat to oxidation was influenced by muscle type (RF > LTL), aging technique (VA > CA), aging time (35 > 21 > 7 days), and display time (7 > 0 days), and could be related to MRA and antioxidant enzymes activity. Practical applications High‐oxygen modified atmosphere packaging is often used by the meat industry at the retail level to maintain an attractive color in fresh meat. Nevertheless, this kind of packaging can promote early discoloration, lipid oxidation, and sensory changes. In this way, the meat sector seeks solutions to prevent meat oxidation and to extend the shelf‐life of beef packed in high‐oxygen atmosphere. The results obtained in this study show that aging on the carcass before cutting and further vacuum storage can limit the oxidation of meat when it is repacked in a high‐oxygen atmosphere. Moreover, this technique shows an additional advantage when handling muscles which are sensitive to oxidation, including rectus femoris . Therefore, the present work provides new knowledge that contributes to the understanding of the oxidative capacity of meat under different conditions and the development of appropriate strategies for beef aging and preservation.