Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage
文献类型： 外文期刊
作者： Yang, Jun 1 ; Chen, Xue 1 ; Duan, Xinxin 1 ; Li, Ke 4 ; Cheng, Haijian 5 ; Sun, Ge 1 ; Luo, Xin 1 ; Hopkins, David L. 1 ; Holman, Benjamin W. B. 6 ; Zhang, Yimin 1 ; Song, Enliang 5 ;
作者机构： 1.Shandong Agr Univ, Coll Food Sci & Engn, Lab Beef Proc & Qual Control, Tai An 271018, Shandong, Peoples R China
2.Int Joint Res Lab China & Greece Digital Transform, Tai An 271018, Shandong, Peoples R China
3.Liaocheng Univ, Liaocheng Res Inst Donkey High Efficiency Breeding, Liaocheng 252000, Peoples R China
4.Zhengzhou Univ Light Ind, Key Lab Cold Chain Food Proc & Safety Control, Minist Educ, Zhengzhou 450001, Peoples R China
5.Shandong Acad Agr Sci, Inst Anim Sci & Vet Med, Jinan 250100, Shandong, Peoples R China
6.NSW Dept Primary Ind, Wagga Wagga Agr Inst, Wagga Wagga, NSW 2650, Australia
关键词： Long -term storage; Retail display period; Superchilled storage; Modified atmosphere packaging; Beef color; Microbiota abundance
期刊名称：MEAT SCIENCE （ 影响因子：5.7； 五年影响因子：5.9 ）
ISSN： 0309-1740
年卷期： 2024 年 215 卷
页码：
收录情况： SCI
摘要： This study aimed to develop an appropriate modified atmosphere packaging (MAP) system for displayed beef steaks following long -term superchilled (-1 degrees C) storage. After superchilled storage for 0, 2, 8, or 16 weeks, beef loins were fabricated into steaks and displayed with 20%, 50%, or 80% O 2 -MAP under chilled conditions. At each storage point, after display for 0, 3, 7, or 10 days, instrumental color, myoglobin redox forms percentage, lipid oxidation, total viable count (TVC), and total volatile basic nitrogen (TVB-N) were evaluated. Meat color stability decreased, with prolonged storage period and display time. When the storage period was within 8 weeks, under all the above MAP conditions, the display time for the beef steaks was up to 10 days. Considering 80% O 2 -MAP promoted lipid oxidation, 50% and 80% O 2 -MAP were not recommended for displaying steaks for more than 10 and 7 days respectively after 16 weeks of storage. However, 20%, 50%, or 80% O 2 -MAP could maintain 3 days of microbial shelf-life according to TVC and TVB-N results. Additionally, after long -term superchilled storage for 16 weeks, the various O 2 concentrations had minimal impact on microbiota succession during the MAP display period. Furthermore, beef steaks packaged under various MAP systems exhibited similar microbial compositions, with the dominant bacteria alternating between Lactobacillus and Carnobacterium . This study provided practical guidance for improving beef color stability after long -term superchilled storage.
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