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

第一作者： Yang, Jun

作者： Yang, Jun;Chen, Xue;Duan, Xinxin;Sun, Ge;Luo, Xin;Hopkins, David L.;Zhang, Yimin;Yang, Jun;Sun, Ge;Luo, Xin;Zhang, Yimin;Chen, Xue;Li, Ke;Cheng, Haijian;Song, Enliang;Holman, Benjamin W. B.

作者机构：

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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