Reference : Effect of duration and temperature of previous vacuum-packed storage on the oxidative st...
Scientific congresses and symposiums : Poster
Life sciences : Food science
http://hdl.handle.net/2268/131255
Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere
English
Didimo Imazaki, Pedro Henrique mailto [Université de Liège - ULg > > > Doct. sc. vété. (Bologne)]
Tahiri, Assia mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
Thimister, Jacqueline mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Département de sciences des denrées alimentaires >]
Scippo, Marie-Louise mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires >]
Clinquart, Antoine mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires >]
13-Aug-2012
Yes
No
International
58th International Congress of Meat Science and Technology
du 12 au 17 août 2012
Montréal
Canada
[en] meat conservability ; color stability ; lipid oxidation
[en] 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.
Région wallonne : Direction générale des Ressources naturelles et de l'Environnement - DGRNE
Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandations
Researchers
http://hdl.handle.net/2268/131255

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Open access
Imazaki_ICoMST_2012_effect_time_temperature_VP_oxidative_stability_BBB_MAP_FV.pdfAuthor postprint113.89 kBView/Open

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.