Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle

• Published in: Meat science 2009-06, Vol.82 (2), p.260-265
• Main Authors: Saito, Katsunori, Ahhmed, Abdulatef M., Kawahara, Satoshi, Sugimoto, Yasushi, Aoki, Takayoshi, Muguruma, Michio
• Format: Article
• Language: English
• Subjects: Beef freshness; Biological and medical sciences; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; K value; L∗a∗ and b∗ values; Meat and meat product industries; Metmyoglobin; Osmotic dehydration sheets; TBA-RS; VBN
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2009.01.024

This study aimed to evaluate the effects of osmotic dehydration sheet (ODS) packaging on the quality parameters of beef biceps femoris muscle samples stored at 4 °C for 0, 1, 3 and 7 days. Quality indices such as Hunter color values ( L ∗, a ∗ and b ∗, the percentage of metmyoglobin (Met-Mb%), K value (freshness index), and the contents of adenosine triphosphate (ATP)-related compounds (ARCs), thiobarbituric acid reactive substances (TBA-RS) and volatile basic nitrogen (VBN) were measured. ODS gave lower a ∗ and b ∗ values and lower Met-Mb% compared with control samples wrapped in polyvinylidene chloride film (PVDCF) ( P < 0.01), but had no effect on L ∗ ( P < 0.01). As a result, with higher levels of osmotic dehydration produced by the ODS, the percentage of weight loss and the total contents of ARCs and inosine monophosphate of the samples also increased ( P < 0.05). The K values of ODS samples were also significantly lower than PVDCF-wrapped samples ( P < 0.05). Low performance ODS wrapping reduced the TBA-RS values below those found with PVDCF and high performance ODS processing ( P < 0.01). Moreover, the use of ODS had no effect on VBN values. Thus, although the bright red of beef samples changed to a dark purple color and the weights of samples decreased, the ODS approach has potential as a tool for decreasing the deterioration of other quality indices such as Met-Mb%, TBA-RS, ARCs, K values and the VBN content of cold-stored beef.