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See detailInfluence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Thimister, Jacqueline ULg et al

Poster (2014, August)

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid ... [more ▼]

The aim of this study was to compare the effect of aging technique (wet-aging vs. carcass-aging), muscle (longissimus dorsi vs. rectus femoris) and previous vacuum storage time on color and lipid stability of beef packaged in high-oxygen atmosphere. After a seven-day wet- or carcass-aging step, longissimus dorsi and rectus femoris muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. At different times, part of these samples was repackaged under modified atmosphere – 70 % O2:30 % CO2 –, and stored during 7 days at +4 °C. The following parameters were evaluated at different intervals: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS), antioxidant enzyme activities (catalase, glutathione peroxidase and superoxide dismutase), alpha-tocopherol and fat content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period (wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage. Oxidation stability could be associated with catalase activity, and no association could be established with the alpha-tocopherol content. [less ▲]

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See detailInfluence of two breeds (Belgian Blue and Limousin) and previous storage time on pigment and lipid stability of high-oxygen atmosphere packaged beef
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Thimister, Jacqueline ULg et al

Poster (2013, December 10)

The aim of this study was to evaluate the effect of two breeds (Belgian Blue vs. Limousin) and previous storage time in vacuum conditions on color and lipid stability of meat packaged in high-oxygen ... [more ▼]

The aim of this study was to evaluate the effect of two breeds (Belgian Blue vs. Limousin) and previous storage time in vacuum conditions on color and lipid stability of meat packaged in high-oxygen atmosphere. Limousin meat samples of this study presented a higher sensitivity to myoglobin and lipid oxidation than Belgian Blue samples. The higher content of fat in those samples was one of the factors that could explain this higher sensitivity. Lipid oxidation and myoglobin oxidation appear to be linked, and further studies to understand the interaction between both processes are still needed. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and also for developing strategies (e.g. antioxidant supplementation) to maintain sensory qualities. [less ▲]

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See detailInfluence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Thimister, Jacqueline ULg et al

Poster (2013, August 20)

The aim of this study was to compare the effect of two breeds (Belgian Blue vs. Limousin) and previous vacuum storage time on color and lipid stability of meat packaged in high-oxygen atmosphere. Vacuum ... [more ▼]

The aim of this study was to compare the effect of two breeds (Belgian Blue vs. Limousin) and previous vacuum storage time on color and lipid stability of meat packaged in high-oxygen atmosphere. Vacuum packaged striploins from Belgian Blue and Limousin cows were stored at −1 °C and +4 °C for up to 60 days and analyzed. Part of these samples were repackaged under modified atmosphere – 70 % O2/30 % CO2 – at different times, stored 2 days at +4 °C and 5 d at +8 °C, and then analyzed. The following parameters were evaluated: color (CIE L*a*b*), metmyoglobin %, lipid oxidation (TBARS) and fat content. Color measurement and metmyoglobin % determination showed greater pigment stability in Belgian Blue samples than in Limousin. Belgian Blue also presented higher lipid stability (TBARS). A positive correlation between pigment oxidation and lipid oxidation was highlighted. The greater amount of fat in meat of Limousin could partially explain its higher sensitivity to oxidation. Nevertheless, other factors may be involved in oxidative stability such as metmyoglobin reducing activity and antioxidant capacity. An understanding of the oxidative processes and their interaction would provide a basis for explaining quality deterioration in meat and for developing strategies to maintain sensory qualities. [less ▲]

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See detailEffect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere
Didimo Imazaki, Pedro Henrique ULg; Tahiri, Assia ULg; Thimister, Jacqueline ULg et al

Poster (2012, August 13)

The aim of this experiment was to study the effect of duration and temperature of previous vacuum-packed (VP) storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere. VP ... [more ▼]

The aim of this experiment was to study the effect of duration and temperature of previous vacuum-packed (VP) storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere. VP striploins from bulls and cows were stored at −1 °C and +4 °C for up to 80 days and analyzed. These same meat samples were also repackaged under modified atmosphere (MA) – 70 % O2/30 % CO2 – at different times, stored 2 d at +4 °C and 5 d at +8 °C, and then analyzed. Meat from cows presented a lower loss of redness than meat from bulls. A low lipid oxidation was observed in VP samples, but an increase of lipid oxidation took place after MA repackaging. Meat from cows presented a higher -tocopherol content. A decrease of α-tocopherol content during storage was observed as well. The fat content was also higher in meat from cows than in meat from bulls. The duration and temperature of vacuum-packed storage influenced the sensitivity of Belgian Blue beef to pigment and lipid oxidation during subsequent high-oxygen storage. [less ▲]

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