Nowadays, beef shelf-life is very important in relation to various marketing methods that tend to prolong the duration of this product. For this reason, it is interesting to study the effect of different packaging methods on several meat quality parameters. Five steaks were taken from each half-carcass derived from six female veal calves, after 7 days of aging. In each group, one steak was analysed unpackaged, two steaks were vacuum-packed and conserved for 7 and 14 days respectively, while the last two steaks were packaged in a modified atmosphere (60% O2, 30% CO2, 10% N2) and conserved for 7 and 14 days respectively. Thus, meat was analysed for pH, colour, measured on the surface and inside, and water-holding capacity was expressed as Meat/ Total ratio. Results showed that pH values were normal and tended to be constant independent of packaging method and length of conservation. The colour parameters measured on the surface of the meat confirm that the vacuum-packaged method induces a slight darkening of the meat (significantly lower values of b* and H*) after both 7 and 14 days of storage. Nevertheless, internal meat colour and water-holding capacity are similar for the two packaging systems, independent of the length of storage. These results, along with the findings of a previous study that testify to the higher microbiological stability of vacuum-packaged meat, lead us to conclude that although the appearance is less attractive, this method permits longer meat storage.

Effect of Vacuum or Modified Atmosphere Packaging on Some Beef Quality Characteristics

RUSSO, CLAUDIA;PREZIUSO, GIOVANNA
2007-01-01

Abstract

Nowadays, beef shelf-life is very important in relation to various marketing methods that tend to prolong the duration of this product. For this reason, it is interesting to study the effect of different packaging methods on several meat quality parameters. Five steaks were taken from each half-carcass derived from six female veal calves, after 7 days of aging. In each group, one steak was analysed unpackaged, two steaks were vacuum-packed and conserved for 7 and 14 days respectively, while the last two steaks were packaged in a modified atmosphere (60% O2, 30% CO2, 10% N2) and conserved for 7 and 14 days respectively. Thus, meat was analysed for pH, colour, measured on the surface and inside, and water-holding capacity was expressed as Meat/ Total ratio. Results showed that pH values were normal and tended to be constant independent of packaging method and length of conservation. The colour parameters measured on the surface of the meat confirm that the vacuum-packaged method induces a slight darkening of the meat (significantly lower values of b* and H*) after both 7 and 14 days of storage. Nevertheless, internal meat colour and water-holding capacity are similar for the two packaging systems, independent of the length of storage. These results, along with the findings of a previous study that testify to the higher microbiological stability of vacuum-packaged meat, lead us to conclude that although the appearance is less attractive, this method permits longer meat storage.
2007
9789086860456
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/196535
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