Abstract
Beef steaks from six Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, Rubia Gallega and Retinta) were packaged under modified atmosphere (60% O 2, 30% CO 2 and 10% N 2). Water loss, pH, thiobarbituric acid values (TBA), aerobic plate counts, lactic acid bacteria and Enterobacteriaceae counts, CIE L* a* b* colour values and the sensory properties of odour and colour were recorded before packaging (day 0) and after 5, 10 and 15 days of storage. A significant interaction ( P<0.05) between breed and storage time was found for all variables, except water loss. Values of pH were between 5.3 and 5.6; maximum water loss (2.64%) was reached after 10 days of storage; aerobic plate counts, lactic acid bacteria and Enterobacteriacea counts were lower than 10 7 CFU/g, and L* increased with storage time while a* decreased ( P<0.05). The maximum shelf life of beef assessed by sensory evaluation (regarding colour and odour degradation) was between days 5 and 10 in meat from Retinta breed and between days 10 and 15 in meat from the other breeds, shelf life was probably limited by lipid oxidation.
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