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 ...