Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

• Published in: Meat science 2013-03, Vol.93 (3), p.477-484
• Main Authors: Limbo, S., Uboldi, E., Adobati, A., Iametti, S., Bonomi, F., Mascheroni, E., Santagostino, S., Powers, T.H., Franzetti, L., Piergiovanni, L.
• Format: Article
• Language: English
• Subjects: Air; Animals; Atmosphere; Blooming; Carbon Dioxide; Case-ready Semitendinosus beef steaks; Cattle; Color; Food Microbiology; Food Packaging - methods; Food Storage - methods; Gas Scavengers; Master bag; Meat - analysis; Metmyoglobin - metabolism; Muscle, Skeletal; Nitrogen; Oxygen; Oxygen scavengers; Permeability; Shelf life
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2012.10.009

This study aims to evaluate the stability of beef from Semitendinosus muscle packaged in oxygen permeable wrapped-tray units and stored in a master bag system, with and without oxygen scavengers. Changes in the atmosphere composition, microbiological indexes, myoglobin forms and color parameters were monitored during the storage in master bag, blooming and display life. The presence of scavengers reduced rapidly the oxygen concentration and maintained it at values not detectable instrumentally. Within few days of storage in master bags, the resolution of the transient discoloration was completed and the meat quality was maintained over the anoxic storage. After the removal from master bags meat bloomed completely reaching OxyMb level and Chroma values higher than those on fresh meat at t0. During 48h of display life at 4°C, quality attributes had a decay slower than samples stored traditionally in air. Without scavengers the oxygen caused the irreversible discoloration within 7days, due to the formation of metmyoglobin on the surface. ► Shelf life of beef steaks (Semitendinosus) in oxygen-depleted master bag is studied. ► Meat storage failed within 7days without scavenger. ► The presence of O2 scavengers is crucial for the resolution of transient discoloration. ► Meat bloomed over 21days in master bag with scavenger regaining time zero color indexes. ► Quality attributes of steaks are maintained for 48h of display life in wrapped trays.