Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere
The aim of this experiment was to study the effect of duration and temperature of previous vacuum-packed (VP) storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere. VP striploins from bulls and cows were stored at −1 °C and +4 °C for up to 80 days and analyzed. These same meat samples were also repackaged under modified atmosphere (MA) – 70 % O2/30 % CO2 – at different times, stored 2 d at +4 °C and 5 d at +8 °C, and then analyzed. Meat from cows presented a lower loss of redness than meat from bulls. A low lipid oxidation was observed in VP samples, but an i... Mehr ...
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Dokumenttyp: | conference poster not in proceedings |
Erscheinungsdatum: | 2012 |
Schlagwörter: | meat conservability / color stability / lipid oxidation / Life sciences / Food science / Sciences du vivant / Sciences des denrées alimentaires |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-28501580 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://orbi.uliege.be/handle/2268/131255 |
The aim of this experiment was to study the effect of duration and temperature of previous vacuum-packed (VP) storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere. VP striploins from bulls and cows were stored at −1 °C and +4 °C for up to 80 days and analyzed. These same meat samples were also repackaged under modified atmosphere (MA) – 70 % O2/30 % CO2 – at different times, stored 2 d at +4 °C and 5 d at +8 °C, and then analyzed. Meat from cows presented a lower loss of redness than meat from bulls. A low lipid oxidation was observed in VP samples, but an increase of lipid oxidation took place after MA repackaging. Meat from cows presented a higher -tocopherol content. A decrease of α-tocopherol content during storage was observed as well. The fat content was also higher in meat from cows than in meat from bulls. The duration and temperature of vacuum-packed storage influenced the sensitivity of Belgian Blue beef to pigment and lipid oxidation during subsequent high-oxygen storage. ; Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandations