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Packaging methods and storage time

effects on beef quality

Lagerstedt Norström, Åsa (2011). Packaging methods and storage time. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis agriculturae Sueciae, 1652-6880 ; 2011:27
ISBN 978-91-576-7562-0
[Doctoral thesis]

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Abstract

Consumers base their purchasing choices on perceived quality and a bright red colour of beef is to many a sign of freshness and good meat quality, making colour the most important quality attribute for retailers. The most common consumer packaging types for beef in Sweden is high-oxygen modified atmosphere packaging (MAP), with the gas composition (80% O₂; 20% CO₂). The high-oxygen content gives the beef a stable bright red oxymyoglobin colour that is desirable to consumers at the moment of purchase and the addition of 20-30% CO₂ prolongs the shelf life by inhibiting bacterial growth. Nonetheless, the high level of oxygen promotes oxidation of both proteins and lipids, giving an inferior product compared with packaging systems that exclude oxygen. Vacuum packaging expands the shelf life of beef even further than high-oxygen MAP and the tenderization continues throughout the storage time. However, the purple deoxymyoglobin colour and the visible purge loss in the vacuum bag are thought to be unattractive to consumers. The aim of this thesis was to study how storage time and packaging methods affects the quality of beef, comparing high-oxygen MAP with vacuum packaged and/or skin packed beef, with emphasis on colour, Warner-Bratzler shear force, sensory quality and oxidation of proteins. In conclusion, high-oxygen MAP systems for beef steaks were found to negatively influence shear force and water-holding capacity as well as the sensory attributes tenderness, meat flavour and juiciness, compared with beef steaks packaged in skin pack or vacuum. High-oxygen MAP might also lead to decreased α-tocopherol values and increased oxidation of proteins. Moreover, no clear differences was found between skin packed and vacuum packed steaks for shear force, sensory quality and total loss, however, skin packed steaks had lower purge loss which might be more appealing to the consumers in retail display. Most research is done on frozen meat due to practical reasons. As the consumers mostly eat meat fresh, the differences in quality that comes with freezing should be taken into consideration when planning research.

Authors/Creators:Lagerstedt Norström, Åsa
Title:Packaging methods and storage time
Subtitle:effects on beef quality
Series/Journal:Acta Universitatis agriculturae Sueciae (1652-6880)
Year of publishing :2011
Volume:2011:27
Number of Pages:71
Papers/manuscripts:
NumberReferences
I.Lagerstedt, Å. Enfält, L., Johansson, L., Lundström, K. (2008). Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi. Meat Science, 80, 457-461.
II.Lindahl, G., Lagerstedt Å., Ertbjerg, P., Sampels S., Lundström, K. (2010). Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere – Effect on shear force, calpain activity, desmin degradation and protein oxidation. Meat Science, 85, 160-166.
III.Lagerstedt, Å., Lundström, K., Lindahl, G. (2011). Influence of vacuum or high-oxygen modified atmosphere packaging quality of beef M. longissimus dorsi steaks after different ageing times. Meat Science, 87, 101-106.
IV.Lagerstedt, Å., Ahnström, M. L., Lundström, K. (2011). Vacuum skin pack of beef – a consumer friendly alternative. Meat Science, 88, 391–396.
Place of Publication:Uppsala
Publisher:Dept. of Food Science, Swedish University of Agricultural Sciences
ISBN for printed version:978-91-576-7562-0
ISSN:1652-6880
Language:English
Publication Type:Doctoral thesis
Full Text Status:Public
Subjects:Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Agrovoc terms:beef, meat quality, gas packaging, vacuum packaging, oxidation, organoleptic properties, colour, frozen meat, food storage
Keywords:Nötköttskvalitet, Förpackningar, Sensorisk analys, Skärmotstånd, Fryst kött
URN:NBN:urn:nbn:se:slu:epsilon-e-10
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-10
ID Code:8031
Department:(NL, NJ) > Dept. of Food Science
External funders:Stiftelsen Lantbruksforskning
Deposited By: Åsa Lagerstedt Norström
Deposited On:06 Apr 2011 08:34
Metadata Last Modified:06 Nov 2014 08:14

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