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

Autores

  • Priscila Robertina dos Santos University of São Paulo
  • Carmen J. Contreras-Castillo University of São Paulo
  • Anna Cecilia Venturini Federal University of São Paulo

DOI:

https://doi.org/10.17268/sci.agropecu.2016.04.05

Palavras-chave:

MAP, beef color, carboxymyoglobin, non-castrated males, shelf-life.

Resumo

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% O2/25% CO2 (HiOx-MAP) and 40% CO2/0.4% CO/59.6% N2 (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-MAPexhibited 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.

Referências

AMSA - American Meat Science Association. 2012. Guidelines for meat color evaluation. Chicago, IL, USA.

Cornforth, D.; Hunt, M. 2008. Low-oxygen packaging of fresh meat with carbon monoxide: meat quality, microbiology and safety. In: AMSA - American Meat Science Association. White Paper Series: No 2, p. 1-2, Savoy, IL.

dos Santos, P.R.; Donado-Pestana, C.M. ; Delgado, E.F. ; Tanaka, F.O.; Contreras-Castillo, C.J. 2015. Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C. Food Packaging and Shelf Life 4: 10-18.

Eilert, S.J. 2005. New packaging technologies for the 21st century. Meat Science 71: 122-127.

FDA - Food and Drug Administration. 2004. Agency response letter. GRAS notice No GRN 000143. Available: www.cfsan.fda.gov.;-rdb; opa-g143.html

Hunt, M.C.; Mancini R.A.; Hachmeister, K.A.; Kropf, D.H.; Merriman, M.; DelDuca, G.; Milliken, G. 2004. Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef. Journal of Food Science 69: 45–52.

Hur, S.J.; Jin, S.K.; Park, J.H.; Lyn, H.J. 2013. Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of low grade beef during cold storage. Asian-Australasian Journal of Animal Sciences 26: 1781-1789.

Jeong, J.V.; Claus, J.R. 2010. Color stability and reversion in carbon monoxide packaged ground beef. Meat Science 85: 525-530.

Jeong, J.Y.; Claus, J.R. 2011. Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum. Meat Science 87: 1-6.

Karpińska-Tymoszczyk, M. 2013. The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs. Journal of Food Science and Technology 50: 443-454.

Limbo, S.; Uboldi, E.; Adobati, A.; Iametti, S.; Bonomi, F.; Mascheroni, E.; Santagostino, S.; Powers, T.H.; Franzetti, L.; Piergiovanni, L. 2013. Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging. Meat Science 93: 477–484.

Luño, M.; Béltran, J.; Roncalés, P. 1998. Shelf-life extension and colour stabilisation of beef packaged in a low O2 atmosphere containing CO: loin steaks and ground meat. Meat Science 48: 75-84.

Mancini, R.A.; Hunt, M.C.; Hachmeister, M.A.; Kropf, D.H.; Johnson, D.E. 2005. Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage. Meat Science 69: 493-500.

McMillin, K.W. 2008. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Science 80: 43-65.

MAPA - Ministério de Agricultura, Pecuária e Abasteci-mento. 2007. Inspecção de Carnes Bovina: Padroniza-ção de técnicas, instalações e equipamentos. Available:

http://www.agricultura.gov.br/arq_editor/image/Animal/manual_carnes.pdf

Møller, J.K.S.; Skibsted, L.H. 2006. Myoglobins: the link between discoloration and lipid oxidation in muscle and meat. Química Nova 29: 1270-1278.

Oliveira, D.M.; Ladeira, M.M.; Ramos, E.M.; Gonçalves, T.M.; Bassi, M.S.; Lanna, D.P.; Ribeiro, J.S.; Chizzotti, M.L.; Machado, N.O.R. 2013. Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds. Journal of Animal Science 89: 2546-2555.

Owczarek-Fendor, A.; Vermeulen, A.; Bree, I.V.; Eriksson, M.; Lescouhier, S.; De Smet, S.; De Meulenaer, B.; Devlieghere, F. 2014. Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef. International Journal of Food Science and Technology 49: 1090-1098.

Popova, T.; Marinova, P.; Vasileva, V.; Gorinov, Y.; Lidji, K. 2009. Oxidative changes in lipids and proteins in beef during storage. Archiva Zootechnica 12:30-38.

Purohit, A.; Singh, R.K.; Kerr, W.L.; Mohan, A. 2014. Influence of redox reactive iron, lactate, and succinate on the myglobin redox stability and mitochondrial respiration. Journal Agricultural Food Chemistry 62: 12570-12575.

Raines, C.R.; Hunt, M.C. 2010. Headspace volume and percentage of carbon monoxide affects carboxy-myoglobin layer development of modified atmosphere packaged beef steaks. Journal Food Science 75: C62-C65.

Scheffler, T.C.; Matarneh, S.K.; England, E.M., Gerrard, D.E. 2015. Mitochondria influence postmortem metabolism and pH in an in vitro model. Meat Science 110: 118-126.

Seyfert, M.; Hunt, M.C.; Mancini, R.A.; Hachmeister, K.A.; Kropf, D.H.; Unruh, J.A.; Loughin, T.M. 2005. Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles. Journal of Animal Science 83: 686-693.

Silva, L.F.A.; Viana-Filho, P.R.; Verissimo, A.C.; Silva, E.B.; Silva, O.C.; Pádua, J.T.; Rabelo, R.E.; Trindade, B.R.; Sousa, J.N. 2003. The effect of season, age, contention method and surgical technique on the clinical recovery and weight gain in cattle submitted to orchiectomy. Revista Brasileira de Saúde e Produção Animal 4: 18–29.

Sørensen, G.; Jorgensen, S.S. 1996. A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products. Zeitschrift fur Lebensmittel Untersuchung und-forschung 202: 205-210.

Sørheim, O.; Nissen, H.; Nesbakken, T. 1999. The storage life of beef and pork packaged in an atmosphere with carbon monoxide and high carbon dioxide. Meat Science 52: 157–164.

Venturini, A.C.; Contreras-Castillo, C.J.; Sarantópoulos, C.I.G.L.; Villanueva, N.D.M. 2006. The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under atmosphere of CO2. Journal of Food Science 71: 560-566.

Venturini A.C.; Faria, J.A.F.; Olinda, R.A.; Contreras-Castillo, C.J. 2014. Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide. Packaging Technology and Science 27: 29-35.

Vyncke, W. 1975. Evaluation of direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette, Seifen, Anstrichm 77: 239-240.

Zakrys-Waliwander, P.I.; O’Sullivan, M.G.; O’Neill, E.E.; Kerry, J.P. 2012. The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage. Food Chemistry 131: 527-532.

Received November 26, 2016. Accepted December 09, 2016.

* Corresponding author: ccastill@usp.br (C.J. Contreras-Castillo).

Publicado

2016-12-22

Como Citar

Robertina dos Santos, P., Contreras-Castillo, C. J., & Cecilia Venturini, A. (2016). Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP). Scientia Agropecuaria, 7(4), 401-408. https://doi.org/10.17268/sci.agropecu.2016.04.05

Edição

Seção

Artículos originales