Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs

K. M. Murphy; M. N. O'Grady; J. P. Kerry

doi:10.1016/j.meatsci.2013.03.032

Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs

K. M. Murphy
, M. N. O'Grady
, J. P. Kerry

School of Food and Nutritional Sciences

University College Cork

Research output: Contribution to journal › Article › peer-review

Abstract

Beef steaks (M. longissimus dorsi) were stored in modified atmosphere packs (MAP) (80% O₂:20% CO₂) with gas headspace to meat ratios of 2:1, 1:1 and 0.5:1 for 14days at 4°C. The pH, surface colour, texture and microbiology of beef steaks were unaffected (P>0.05) by varying the gas headspace to meat ratio. APLSR (ANOVA-partial least squares regression) and jack-knife uncertainty testing indicated that lipid oxidation (TBARS) was significantly positively correlated with days 10 (P<0.05) and 14 (P<0.001) of storage. Chemical and sensory detection of lipid oxidation in beef steaks were in agreement on day 14 of storage. The sensory quality and acceptability of beef steaks were similar in gas headspace to meat ratios of 2:1 or 1:1 and unacceptable in 0.5:1. Results indicate that pack size and gas volume can be reduced without negatively affecting fresh beef quality and shelf-life.

Original language	English
Pages (from-to)	447-454
Number of pages	8
Journal	Meat Science
Volume	94
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2013.03.032
Publication status	Published - Aug 2013

Keywords

Gas to meat ratio
Meat quality
Modified atmosphere packaging
Sensory analysis

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10.1016/j.meatsci.2013.03.032

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title = "Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs",

abstract = "Beef steaks (M. longissimus dorsi) were stored in modified atmosphere packs (MAP) (80\% O2:20\% CO2) with gas headspace to meat ratios of 2:1, 1:1 and 0.5:1 for 14days at 4°C. The pH, surface colour, texture and microbiology of beef steaks were unaffected (P>0.05) by varying the gas headspace to meat ratio. APLSR (ANOVA-partial least squares regression) and jack-knife uncertainty testing indicated that lipid oxidation (TBARS) was significantly positively correlated with days 10 (P<0.05) and 14 (P<0.001) of storage. Chemical and sensory detection of lipid oxidation in beef steaks were in agreement on day 14 of storage. The sensory quality and acceptability of beef steaks were similar in gas headspace to meat ratios of 2:1 or 1:1 and unacceptable in 0.5:1. Results indicate that pack size and gas volume can be reduced without negatively affecting fresh beef quality and shelf-life.",

keywords = "Gas to meat ratio, Meat quality, Modified atmosphere packaging, Sensory analysis",

author = "Murphy, \{K. M.\} and O'Grady, \{M. N.\} and Kerry, \{J. P.\}",

year = "2013",

month = aug,

doi = "10.1016/j.meatsci.2013.03.032",

language = "English",

volume = "94",

pages = "447--454",

journal = "Meat Science",

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number = "4",

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TY - JOUR

T1 - Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs

AU - Murphy, K. M.

AU - O'Grady, M. N.

AU - Kerry, J. P.

PY - 2013/8

Y1 - 2013/8

N2 - Beef steaks (M. longissimus dorsi) were stored in modified atmosphere packs (MAP) (80% O2:20% CO2) with gas headspace to meat ratios of 2:1, 1:1 and 0.5:1 for 14days at 4°C. The pH, surface colour, texture and microbiology of beef steaks were unaffected (P>0.05) by varying the gas headspace to meat ratio. APLSR (ANOVA-partial least squares regression) and jack-knife uncertainty testing indicated that lipid oxidation (TBARS) was significantly positively correlated with days 10 (P<0.05) and 14 (P<0.001) of storage. Chemical and sensory detection of lipid oxidation in beef steaks were in agreement on day 14 of storage. The sensory quality and acceptability of beef steaks were similar in gas headspace to meat ratios of 2:1 or 1:1 and unacceptable in 0.5:1. Results indicate that pack size and gas volume can be reduced without negatively affecting fresh beef quality and shelf-life.

AB - Beef steaks (M. longissimus dorsi) were stored in modified atmosphere packs (MAP) (80% O2:20% CO2) with gas headspace to meat ratios of 2:1, 1:1 and 0.5:1 for 14days at 4°C. The pH, surface colour, texture and microbiology of beef steaks were unaffected (P>0.05) by varying the gas headspace to meat ratio. APLSR (ANOVA-partial least squares regression) and jack-knife uncertainty testing indicated that lipid oxidation (TBARS) was significantly positively correlated with days 10 (P<0.05) and 14 (P<0.001) of storage. Chemical and sensory detection of lipid oxidation in beef steaks were in agreement on day 14 of storage. The sensory quality and acceptability of beef steaks were similar in gas headspace to meat ratios of 2:1 or 1:1 and unacceptable in 0.5:1. Results indicate that pack size and gas volume can be reduced without negatively affecting fresh beef quality and shelf-life.

KW - Gas to meat ratio

KW - Meat quality

KW - Modified atmosphere packaging

KW - Sensory analysis

UR - https://www.scopus.com/pages/publications/84876740237

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DO - 10.1016/j.meatsci.2013.03.032

M3 - Article

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AN - SCOPUS:84876740237

SN - 0309-1740

VL - 94

SP - 447

EP - 454

JO - Meat Science

JF - Meat Science

IS - 4

ER -

Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs

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Keywords

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