High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-life.
Meat Sci
; 198: 109113, 2023 Apr.
Article
em En
| MEDLINE
| ID: mdl-36681061
ABSTRACT
This study investigated the effects of high-pressure processing (HPP) and modified atmosphere packaging (MAP) on 'dark, firm, and dry' (DFD) beef. To optimize the HPP, beef steaks (n = 180) were first processed at different pressures (0.1, 200, 300, 400, 500 MPa). It was found that 400 MPa enhanced DFD beef color and shelf-life. This optimized HPP (400 MPa) was combined with 3 MAP formulations, in a second study (40, 60, or 80% O2-MAP), to determine their effect on DFD beef steaks. HPP (400 MPa) combined with MAP improved DFD beef L* and a*, color scores, and delayed discoloration (P < 0.01). Total plate counts for DFD beef held under 60% O2-MAP was ≤6 log10 CFU/g, even after 14 d of chilled storage. These same samples had shear force and TBARS values significantly lower than observed for DFD beef held under 80% O2-MAP. HPP (400 MPa) combined with 60% O2-MAP is recommended to improve DFD beef quality and shelf-life.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Embalagem de Alimentos
/
Carne Vermelha
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2023
Tipo de documento:
Article