Maintaining quality and appearance is essential during the distribution and merchandising of meat, for this reason packaging has become an indispensable method to control organoleptic and chemical changes and to increase the shelf-life of this product. The aim of the trial was to test the shelf-life of meat derived from Chianina cattle reared under organic system and stored under vacuum packaging (VP). This trial was carried out on 8 Chianina females, slaughtered at 22 months of age; after one week of ageing, from each right half carcass 4 longissimus dorsi samples were taken: 1 sample was overwrapped with a traditional packaging (fresh meat) and 3 were stored under VP for 7, 14 and 21 days. To evaluate the effect of VP on qualitative parameters of beef, the following analyses were performed: pH, drip loss (%), cooking loss (%), tenderness (shear force kg), colour (L*a*b*C H), oxymyoglobin (%) and lipid oxidation (mg MDA/kg meat). Analyses were carried out on 32 samples: 8 before storage (fresh meat), 8 after 7 days of storage in VP, 8 after 14 days of storage in VP and 8 after 21 days of storage in VP. All data were analyzed by least squares means considering as categorical variable the storage time. Meat pH and water holding capacity were not affected by VP and values tended to be stable until 21 days. Meat tenderness increased significantly during storage time (P<0.05), as a consequence of carrying- on of the meat ageing in VP. As regard meat colour, L* value was not significantly influenced by VP, whereas a*, b*, C and H values showed discoloration in meat under VP (P<0.01), probably because the myoglobin changed in oxidized form, metmyoglobin, as confirmed by the significantly decrease of oxymyoglobin (P<0.01). Moreover the storage time didn’t show significant effect on lipid oxidation of meat under VP. Therefore, the meat stored under VP showed some modifications in tenderness and colour in comparison with fresh meat, but from 7 to 21 days all parameters appeared to be stable over time, showing the good shelf-life of the Chianina meat obtained with organic system.
Shelf-life determination of organic Chianina meat vacuum-packed
PREZIUSO, GIOVANNA;
2011-01-01
Abstract
Maintaining quality and appearance is essential during the distribution and merchandising of meat, for this reason packaging has become an indispensable method to control organoleptic and chemical changes and to increase the shelf-life of this product. The aim of the trial was to test the shelf-life of meat derived from Chianina cattle reared under organic system and stored under vacuum packaging (VP). This trial was carried out on 8 Chianina females, slaughtered at 22 months of age; after one week of ageing, from each right half carcass 4 longissimus dorsi samples were taken: 1 sample was overwrapped with a traditional packaging (fresh meat) and 3 were stored under VP for 7, 14 and 21 days. To evaluate the effect of VP on qualitative parameters of beef, the following analyses were performed: pH, drip loss (%), cooking loss (%), tenderness (shear force kg), colour (L*a*b*C H), oxymyoglobin (%) and lipid oxidation (mg MDA/kg meat). Analyses were carried out on 32 samples: 8 before storage (fresh meat), 8 after 7 days of storage in VP, 8 after 14 days of storage in VP and 8 after 21 days of storage in VP. All data were analyzed by least squares means considering as categorical variable the storage time. Meat pH and water holding capacity were not affected by VP and values tended to be stable until 21 days. Meat tenderness increased significantly during storage time (P<0.05), as a consequence of carrying- on of the meat ageing in VP. As regard meat colour, L* value was not significantly influenced by VP, whereas a*, b*, C and H values showed discoloration in meat under VP (P<0.01), probably because the myoglobin changed in oxidized form, metmyoglobin, as confirmed by the significantly decrease of oxymyoglobin (P<0.01). Moreover the storage time didn’t show significant effect on lipid oxidation of meat under VP. Therefore, the meat stored under VP showed some modifications in tenderness and colour in comparison with fresh meat, but from 7 to 21 days all parameters appeared to be stable over time, showing the good shelf-life of the Chianina meat obtained with organic system.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
