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Modified Atmosphere Packaging Affects Lipid Oxidation, Myofibrillar Fragmentation Index and Eating Quality of Beef by Ina Clausen; Marianne Jakobsen; Per Ertbjerg; Niels T. Madsen is a Materials Science article available to read on EtoBox.

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## Abstract The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) systems applied during ageing and retail display on the quality of beef longissimus dorsi. The quality of the steaks was measured by sensory analysis, thiobarbituric acid‐reactive substances (TBARS), myofibrillar fragmentation index (MFI), protein oxidation, weight loss, cooking loss and vitamin E content. The study included 11 different packaging systems investigated in two separate trials, using O~2~, CO~2~, N~2~ gas and vacuum in combination or alone during ageing and retail display. In some systems, loins were sliced into steaks before packaging, and in other systems, loins were vacuum packed and aged for 14–18 days, and thereafter were sliced and repacked in different atmospheres. Systems including high O~2~ MAP resulted in a large increase in warmed‐over flavour and in TBARS as well as a decrease in juiciness, tenderness and vitamin E content, compared to anaerobic systems. Also, MFI was lower in high O~2~ MAP steaks, and an increase in protein oxidation was seen, suggesting that the decrease in meat tenderness was due to reduced proteolysis and/or protein oxid

Who reads Modified Atmosphere Packaging Affects Lipid Oxidation, Myofibrillar Fragmentation Index and Eating Quality of Beef?

Author

Ina Clausen; Marianne Jakobsen; Per Ertbjerg; Niels T. Madsen

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0894-3214)

Published

2008

Language

EN

Field

Materials Science (Physical Sciences)