Abstract
The objectives of this study were to determine the influence of package and muscle type on postmortem proteolysis and subsequent release of flavor-contributing free amino acids during storage. Beef strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated into 2.54-cm steaks (M. longissimus lumborum and M. gluteus medius) at 7 d postmortem. Steaks were randomly assigned to packaging treatments (carbon monoxide mother-bag [CO], high-oxygen modified atmosphere packaging [HIOX], polyvinyl overwrap [OW], or rollstock [ROLL]) and aged for an additional 14 d in dark storage. Steaks intended for OW were initially vacuum packaged during dark storage,then overwrapped just prior to display. Steaks were placed in coffin-style retail cases for 48 h under fluorescent lighting to simulate retail display. HIOX steaks exhibited the highest Warner-Bratzler shear force values (P < 0.05); the lowest desmin degradation rate (P < 0.05); the highest ratings for fishy, bitter, sour, and oxidized flavors; and the lowest overall tenderness scores (P < 0.05) and, in general, produced the lowest amount of free amino acids (P < 0.05) compared with all other treatments. Contrastingly, ROLL packaging produced the highest ratings for beef flavor identity, brown/roasted, bloody/serumy, and umami flavors (P < 0.05). Additionally, ROLL packaging exhibited (P < 0.05) greater desmin degradation in comparison with HIOX steaks. These data indicate that the optimum package for storage and aging is an anaerobic environment to maintain optimum flavor, tenderness, and postmortem proteolysis.
Highlights
The packaging method of meat products is an important factor in the meat industry, as it serves to protect the product and improve shelf life and quality as well as factors into the consumer’s purchasing decision (McMillin, 2017; Polkinghorne et al, 2018)
Multiple consumer studies in both the United States and Australia have consistently shown beef packaged in high-oxygen (80% O2) modified atmosphere packaging (HIOX) to be lower than both polyvinyl overwrap and vacuum packaging for tenderness, juiciness, flavor liking, and overall liking when fed to consumers (Polkinghorne et al, 2018; Ponce et al, 2019)
Carcasses used in this study were from the USDA Choice quality grade (Small00–Small100 marbling score) and A maturity
Summary
The packaging method of meat products is an important factor in the meat industry, as it serves to protect the product and improve shelf life and quality as well as factors into the consumer’s purchasing decision (McMillin, 2017; Polkinghorne et al, 2018). Multiple consumer studies in both the United States and Australia have consistently shown beef packaged in high-oxygen (80% O2) modified atmosphere packaging (HIOX) to be lower than both polyvinyl overwrap and vacuum packaging for tenderness, juiciness, flavor liking, and overall liking when fed to consumers (Polkinghorne et al, 2018; Ponce et al, 2019). HIOX has been implicated with increased toughness when compared to vacuumpackaged or polyvinyl chloride overwrapped steaks (Geesink et al, 2015; Moczkowska et al, 2017). Conflicting results are reported, as Geesink et al (2015) did not observe any differences in desmin degradation in HIOX. Moczkowska et al (2017) and Fu et al (2017) both observed increased desmin degradation in vacuum packaging in comparison to HIOX.
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