Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

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.