scholarly journals Effects of Antioxidant/Beef Flavor-Enhancement and Modified Atmosphere Packaging of Dark-Cutting Beef on Retail Display, Flavor, and Tenderness

2018 ◽  
Vol 2 (2) ◽  
pp. 55-55
Author(s):  
A. Cassens ◽  
K. Wills ◽  
M. Pfeiffer ◽  
G. Mafi ◽  
D. VanOverbeke ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Beef Flavor ◽  
Retail Display

scholarly journals 272 High oxygen packaging is detrimental to beef flavor and tenderness

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 103-103
Author(s):  
Kelly R Vierck ◽  
Jerrad F Legako ◽  
J Chance Brooks
Keyword(s):  
Fixed Effects ◽  
Modified Atmosphere Packaging ◽  
Gluteus Medius ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
Beef Flavor ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Main Effects ◽  
Fluorescent Lighting

Abstract This study determined the influence of packaging and muscle on beef flavor and tenderness. Strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated into 2.54 cm steaks (Longissimus lumborum and Gluteus medius) at 7 d postmortem. Steaks were randomly assigned to packaging treatments: carbon monoxide motherbag (CO), high oxygen modified atmosphere packaging (HIOX), polyvinyl overwrap (OW) and rollstock (ROLL) and aged for 14 d in dark storage. Steaks in OW were vacuum packaged during aging, then overwrapped for display. Steaks were placed in coffin-style retail display for 48-h under fluorescent lighting. For trained panels and Warner-Bratzler shear force (WBSF), steaks were cooked to 71℃ using clamshell grills. Seven trained panelists rated steaks for beef flavor identity, brown/roasted, bloody/serumy, fat-like, liver-like, oxidized, fishy, buttery, umami, bitter, sour, overall juiciness, and overall tenderness. Data was analyzed as a 2 × 4 factorial design, with packaging, muscle, and their interaction as fixed effects, peak temperature as a covariate, and collection, round, and panel as random effects. No interactions (P ≥ 0.103) or muscle main effects (P ≥ 0.063) were observed. Packaging impacted all traits (P ≤ 0.048), except for fat-like (P = 0.387), liver-like (P = 0.950), and salty (P = 0.357). Steaks from HIOX packaging were rated the lowest for positive flavor attributes and rated highest for negative flavor attributes. Conversely, OW and ROLL steaks produced the greatest positive flavor attributes in comparison with HIOX. Overwrap and ROLL steaks were juicier and more tender than HIOX steaks (P < 0.05). High oxygen steaks exhibited the highest WBSF value compared to all other treatments (P < 0.05). These results indicate HIOX packaging has detrimental effects on flavor and tenderness. Steaks should be stored and aged in anerobic packaging to maintain optimum levels of tenderness and flavor.

Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle

2005 ◽  
Vol 45 (5) ◽  
pp. 585 ◽  
Author(s):  
H. A. Channon ◽  
S. R. Baud ◽  
P. J. Walker
Keyword(s):  
Electrical Stimulation ◽  
Modified Atmosphere Packaging ◽  
Quadriceps Femoris ◽  
Constant Current ◽  
Modified Atmosphere ◽  
Retail Display ◽  
Retail Cuts ◽  
Ageing Period ◽  
Stimulation Control ◽  
Maximum Voltage

This study was conducted to determine the effect of electrical stimulation [control or stimulated (applied for 20 s using a constant current of 600 mA peak and maximum voltage of 550 V with a frequency of either 14 Hz or 10 Hz], ageing period (7, 21 or 35 days) and packaging method [modified atmosphere packaging (MAP) or overwrapped] on the retail display life of lamb [bone-in loin (M. longissimus thoracis et lumborum) chops and boneless leg steaks from the knuckle (M. quadriceps femoris)]. The colour and retail acceptability of lamb cuts were assessed both subjectively and objectively, using a chromameter, after 3 (midpoint of commercial retail display life; midpoint) and 5 (endpoint of commercial retail display life; endpoint) days for overwrapped product and at 5 (midpoint) and 9 (endpoint) days for MAP product. Retail display life of lamb (assessed both objectively and subjectively) was improved (P<0.001) by packaging lamb cuts into modified atmosphere compared with overwrapped lamb cuts. Electrical stimulation and length of ageing period before preparation into retail cuts did not influence colour or retail display life of lamb loin chops or leg steaks. Although the interaction of ageing period and packaging method were significant (P<0.001) for subjective colour, acceptability and retail grade of lamb loin chops and leg steaks at the midpoint of display life, these effects were inconsistent. This study highlighted that further work is necessary to determine potential means of improving the colour stability of lamb to enhance its retail display life, particularly cuts of the M. quadriceps femoris.

scholarly journals Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1329
Author(s):  
Me-Hea Park ◽  
Eun-Ha Chang ◽  
Hae-Jo Yang ◽  
Jung-Soo Lee ◽  
Gyung-Ran Do ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Summer Season ◽  
Modified Atmosphere ◽  
Display Condition ◽  
Browning Index ◽  
Oriental Melon ◽  
Retail Display

Oriental melons have a relatively short shelf life as they are harvested during the summer season and susceptible to cold-induced injuries. Typical chilling injury when stored at 4 °C is expressed as browning of the fruit suture. To prolong the shelf life and reduce browning of the fruit, the effects of modified atmosphere packaging (MAP), X-tend modified atmosphere (MA)/modified humidity (MH) bulk packaging (XF), and polyethylene (PE) packaging, on oriental melons were investigated during storage at 4 °C and 10 °C for 14 days and under retail display conditions at 20 °C. The O2 concentrations in PE packages stored at 4 °C and 10 °C ranged from 17.4 to 18.5%, whereas those in XF packages were reduced to 16.3–16.6%. The CO2 content of XF package (4.2–4.6%) was higher than that of PE package (1.4–1.9%) stored at 4 °C or 10 °C. Relative humidity (RH) saturated in the PE packages but not in the XF packages after seven days of storage. Furthermore, PE packages performed better at maintaining melon weight and firmness than XF packages during storage at 10 °C for 14 days and under retail display conditions at 20 °C. PE and XF packages effectively reduced the browning index of the peel and white linear sutures of oriental melons compared with the unpackaged control during cold storage at 4 °C, and this observation was maintained at the retail display condition at 20 °C. The enhanced CO2 levels, reduced O2 levels, and optimal RH values that were provided by the MAP, prevented the browning symptoms, and improved the marketability and shelf life of oriental melons.

scholarly journals 77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 25-26
Author(s):  
Andrew M Cassens ◽  
Gretchen Mafi ◽  
Deb VanOverbeke ◽  
Ranjith Ramanathan
Keyword(s):  
Carbon Monoxide ◽  
Modified Atmosphere Packaging ◽  
Color Measurement ◽  
Modified Atmosphere ◽  
Surface Color ◽  
Modified Atmospheric Packaging ◽  
Red Color ◽  
Visual Color ◽  
Retail Display ◽  
Muscle Color

Abstract Any deviation from the bright-red color of beef leads to discounted price or consumer rejection. Atypical dark-cutting beef represents darker color of lean around a pH 5.6 – 5.8. However, limited studies have determined the postharvest practices to improve the lean color of atypical dark-cutting beef. Therefore, the objective was to evaluate the effects of rosemary-enhancement and modified atmospheric packaging on atypical dark-cutting beef. Atypical dark-cutting beef strip loins (n = 13, pH=5.70 ± 0.09; ADC) and USDA Choice beef strip loins (n = 6, pH=5.57 ± 0.1; CH) were selected within 72 h of harvest. Atypical dark-cutting strip loins were divided into 2 sections, and randomly assigned to one of the following enhancement treatments: control non-enhanced (ADC), or a 1.1% rosemary-enhanced treatment (ADCE). After enhancement, 2.54 cm steaks were cut from CH, ADC, and ADCE strip loins and assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2), and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2 and 20% CO2). A HunterLab MiniScan was used to determine color during the 6 d simulated retail display. Visual color measurement for muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were recorded on d 2, 4, and 6 of retail display. There was a significant enhancement x packaging interaction for instrumental and visual color measurements. For all packaging types, ADCE steaks possessed greater L* values than DC steaks. In addition, ADCE steaks packaged in HiOx-MAP or CO-MAP had brighter-red color than ADC steaks. Furthermore, ADCE and C steaks had less muscle darkening compared with ADC steaks for MD and MC attributes. The results suggest that enhancement and modified atmospheric packaging have the potential to improve the surface color of atypical dark-cutting beef.

scholarly journals Modified Atmosphere and Humidity Film Prevents Browning and Improves Quality of Oriental Melons

2020 ◽  
Author(s):  
Me-Hea Park ◽  
Eun-Ha Chang ◽  
Chang Min-Sun ◽  
Hae-Jo Yang ◽  
Jung-Soo Lee ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Summer Season ◽  
Modified Atmosphere ◽  
Display Condition ◽  
Browning Index ◽  
Co2 Levels ◽  
Retail Display

Oriental melons have a relatively short shelf life as they are harvested during the summer season and susceptible to cold-induced injuries. Typical chilling injury when stored at 4℃ is expressed as browning of the fruit suture. To prolong the shelf life and reduce browning of the fruit, the effects of modified atmosphere packaging (MAP), X-tend modified atmosphere (MA)/modified humidity (MH) bulk packaging (XF), and polyethylene (PE) packaging, on oriental melons were investigated during storage at 4℃ and 10℃ for 14 days and under retail display conditions at 20℃. The O2 concentrations in PE packages stored at 4℃ and 10℃ ranged from 17.4&ndash;18.5%, whereas those in XF packages were reduced to 16.3&ndash;16.6%. The CO2 content of XF package (4.2&ndash;4.6%) was higher than that of PE package (1.4&ndash;1.9%) stored at 4℃ or 10℃. Relative humidity (RH) saturated in the PE packages but not in the XF packages after seven days of storage. Furthermore, PE packages performed better at maintaining melon weight and firmness than XF packages during storage at 10℃ for 14 days and under retail display conditions at 20℃. PE and XF packages effectively reduced the browning index of the peel and white linear sutures of oriental melons compared with the unpackaged control during cold storage at 4℃, and this observation was maintained at the retail display condition at 20℃. The enhanced CO2 levels, reduced O2 levels, and optimal RH values that were provided by the MAP, prevented the browning symptoms and improved the marketability and shelf life of oriental melons.

Modified atmosphere packaging of strawberry fruit: Effect of package perforation on oxygen and carbon dioxide / Envasado de fresas en atmósfera modificada: Efecto de la perforación del envase en el contenido de oxígeno y dióxido de carbono

2000 ◽  
Vol 6 (1) ◽  
pp. 33-38 ◽  
Author(s):  
C. Sanz ◽  
A.G. Perez ◽  
R. Olias ◽  
J.M. Olias
Keyword(s):  
Gas Exchange ◽  
Modified Atmosphere Packaging ◽  
Site Effect ◽  
Gas Content ◽  
Modified Atmosphere ◽  
Strawberry Fruit ◽  
Exchange Site ◽  
Stratification Effect ◽  
Refrigerated Transport ◽  
Retail Display

The effect of film perforation on gas content during modified atmosphere packaging of strawberry fruit was studied. Camarosa strawberries were refrigerated at 2 °C, and wrapped with polypropy lene (PP) film with perforations of 1 and 2 mm diameter. Fruits were held at 2 °C during three days, simulating refrigerated transport, and then at 20 °C for four days to simulate retail display tempera tures. Perforation degree affected final gas contents inside the packages, ranging from 5.68-25.96% CO2 and from 4.84-15.69% O2 on day 7. Different gas content profiles were found among packages with similar perforated surface but distinct diameter perforations, which could infer a perforation edge effect on gas exchange. Neither a CO, stratification effect nor a gas exchange site effect were observed for this kind of perforation-mediated modified atmosphere packaging of strawberries.

Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display

Meat Science ◽  
2006 ◽  
Vol 72 (4) ◽  
pp. 713-718 ◽  
Author(s):  
C. Nicolalde ◽  
A.J. Stetzer ◽  
E.M. Tucker ◽  
F.K. McKeith ◽  
M.S. Brewer
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Retail Display

scholarly journals Impact of Packaging and Muscle Type on Beef Flavor Development

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
K. R. Vierck ◽  
J. F. Legako ◽  
J. C. Brooks
Keyword(s):  
Carbon Monoxide ◽  
Carbon Disulfide ◽  
Modified Atmosphere Packaging ◽  
Acid Methyl Ester ◽  
Gluteus Medius ◽  
High Oxygen ◽  
Gas Chromatography Mass Spectrometry ◽  
Beef Flavor ◽  
Main Effect ◽  
Retail Display

ObjectivesThe objective of this study was to determine the influence of packaging type on production of beef flavor volatile compounds.Materials and MethodsBeef strip loins (IMPS #180) and top sirloin butts (IMPS #184) were selected from USDA Low Choice carcasses (n = 40, 20/subprimal). Seven d postmortem, subprimals were fabricated into 2.54 cm representative steaks of the Longissimus lumborum (LL) and Gluteus medius (GM). Steaks were then placed into one of four randomly assigned packaging treatments: carbon monoxide motherbag (0.4% CO/30% CO2/69.6% N2; CO), high oxygen modified atmosphere packaging (80% O2/20% CO2; HIOX), traditional polyvinyl chloride overwrap (OW), and rollstock (ROLL). Steaks designated for the OW treatment were placed in ROLL treatment until retail display. Steaks were aged in the absence of light for 14 d, then subjected to a 48-h retail display under fluorescent lighting in coffin cases. Following retail display, steaks were immediately vacuum packaged and frozen at –20°C until further analysis. Prior to volatile compound analysis, steaks were thawed at 2–4°C. Steaks were then cooked to 71°C using clamshell grills. Immediately after cooking, six 1.27 cm cores were removed, then minced using a coffee grinder. Five g of sample was weighed into a glass vial, sealed, then analyzed using gas chromatography-mass spectrometry. Compounds evaluated were chosen from major flavor pathways.ResultsThree compounds, carbon disulfide, 2-pentylfuran, and benzaldehyde elicited a packaging type × muscle interaction (P ≤ 0.048). Carbon disulfide was present in the highest concentration (P < 0.05) in CO GM and ROLL LL steaks, but was present in the lowest amount (P < 0.05) in OW GM and ROLL GM steaks. For benzaldehyde, HIOX GM steaks produced the greatest concentration (P < 0.05) compared to all other treatments, with the exception of ROLL LL, which was similar (P > 0.05). A similar trend existed for 2-pentylfuran, as high oxygen GM steaks produced over three times higher concentrations (P < 0.05) of 2-pentylfuran compared to all other treatments. Nine compounds, primarily lipid derived, were impacted by a packaging main effect (P < 0.043). For 2-propanone, pentane, and hexanoic acid, methyl ester, HIOX packaging produced the greatest concentration (P < 0.05) compared to all other treatments. Additionally, HIOX steaks produced a greater amount (P < 0.05) of methanethiol than OW or ROLL steaks. High oxygen steaks produced more (P < 0.05) 1-pentanol, 1-octen-3-ol, and nonanal than CO steaks, but were similar to ROLL and OW steaks. Carbon monoxide packaging produced the greatest amount (P < 0.05) of 2,3-butanediol compared to all other treatments. Five compounds were impacted by the muscle main effect (P ≤ 0.039). The GM steaks produced a greater concentration of 2,3-butanedione (P = 0.011), 3-hydroxy-2-butanone (P = 0.002), octanoic acid (P < 0.001), and dodecanal (P = 0.021) than the LL steaks. The LL produced a greater amount of decanal (P = 0.039) than the GM.ConclusionThese results indicate packaging and muscle each impact flavor, however, packaging effects are primarily lipid derived and muscle more readily impacts Maillard product production. Additionally, HIOX packaging produces a large amount of lipid derived compounds from degradation and oxidation, which may form the basis for its negative flavor profile. This indicates HIOX packaging should be avoided to produce more positive flavor notes in beef.

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

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