Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

• Published in: Meat science 2014-01, Vol.96 (1), p.270-277
• Main Authors: Vitale, M., Pérez-Juan, M., Lloret, E., Arnau, J., Realini, C.E.
• Format: Article
• Language: English
• Subjects: Aging; Animals; Cattle; Color; Food Packaging - methods; Humans; Lipid Metabolism; Lipid oxidation; Mature cow; Meat - analysis; Muscle, Skeletal - chemistry; Oxygen - metabolism; Shelf life; Tenderness; Thiobarbituric Acid Reactive Substances - analysis; Vacuum
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2013.07.027

The effect of aging time in vacuum on tenderness, and lipid and color stability of modified-atmosphere packaged (MAP) beef during display was evaluated in eight Friesian mature cows. Longissimus thoracis et lumborum (LTL) sections were vacuum packaged and aged for 0, 3, 6, 8, 14 and 21days. After each aging time, the LTL sections were cut into steaks and packaged in high oxygen atmosphere (80% O2: 20% CO2). Meat shear force, and color and lipid stability were evaluated at 0, 3, 6, and 9days of simulated retail display. Aging for 6 or 8days improved beef tenderness with color stability, instrumental discoloration (R630–R580) and visual color evaluation in MAP similar to those of short-time aged (3d) or un-aged (0d) beef. Longer aging times (14 and 21d) resulted in tenderness values similar to those obtained with meat aged for 8days but affected negatively color and lipid stability and, consequently, reduced the shelf life of beef in MAP. •6–8d aging of beef from mature cows is recommended for subsequent display in MAP.•6d aging in vacuum improved color parameters during display in high oxygen MAP.•14–21d aging may improve tenderness but shelf life is reduced in high oxygen MAP.•Long aging times in vacuum (14–21d) are recommended for food service.