Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP)

Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP)

Author dos Santos, Priscila Robertina Google Scholar
Contreras-Castillo, Carmen J. Google Scholar
Venturini, Anna Cecilia Autor UNIFESP Google Scholar
Abstract Evaluations of meat quality, including color, influence purchasing decisions and can be affected by type of fresh meat the packaging system. In this study, fresh steaks from Bos indicus bull were packaged in the vacuum (vacuum), 75% O-2/25% CO2 (HiOx-MAP) and 40% CO2/0.4% CO/59.6% N-2 (CO-MAP). Emphasis is placed on the color and lipid oxidation of bull beef steaks. Results reveal that the steaks stored in CO-MAP and HiOx-MAP exhibited similar or brighter red color than fresh steaks (exposed only to oxygen) or vacuum. The red color of the LD bull beef steaks packaged in CO-MAP was more intense than the color of meat stored in HiOx-MAP after the 14th day of storage. Vacuum packing dramatically impaired the color of the LD bull steaks, which were severely discolored (brown) after all storage times. Bos indicus steaks of all treatments showed extremely low TBARS values in all storage times. The results suggested that HiOx-MAP or CO-MAP may be utilized to stabilize or improve the red color of fresh steaks from bull of so appreciated by the consumer.
Keywords MAP
beef color
carboxymyoglobin
non-castrated males
shelf-life
xmlui.dri2xhtml.METS-1.0.item-coverage Trujillo
Language English
Sponsor Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Grant number FAPESP: 2010/08182-2
CNPq: 483251/2009-7
Date 2016
Published in Scientia Agropecuaria. Trujillo, v. 7, n. 4, p. 401-408, 2016.
ISSN 2077-9917 (Sherpa/Romeo, impact factor)
Publisher Univ Nacl Trujillo, Fac Ciencias Agropecuarias
Extent 401-408
Origin http://dx.doi.org/10.17268/sci.agropecu.2016.04.05
Access rights Open access Open Access
Type Article
Web of Science ID WOS:000410966200005
SciELO ID S2077-99172016000500005 (statistics in SciELO)
URI https://repositorio.unifesp.br/handle/11600/57085

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