Quality Of Fresh Beef Research Articles

Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beef

The utility of packaging films consisting of cast polypropylene/polyvinyl alcohol with rhubarb ethanolic extracts (REE) and cinnamon essential oil (CEO) in maintaining fresh beef quality was investigated. Fresh beefsteaks were packed with antimicrobial films containing different concentrations of REE and CEO. Beef characteristics, including pH, total viable counts, instrumentally measured color, weight loss, total volatile base nitrogen (TVB-N) and sensory quality were determined. All experimental films significantly inhibited bacterial growth (p<0.05) and maintained the pH and TVB-N of beefsteaks. Three of four experimental films significantly reduced instrumental color loss (p<0.05). Antimicrobial packaging films efficiently maintained the quality of fresh beefsteaks during storage.

Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs

Beef steaks (M. longissimus dorsi) were stored in modified atmosphere packs (MAP) (80% O2:20% CO2) with gas headspace to meat ratios of 2:1, 1:1 and 0.5:1 for 14days at 4°C. The pH, surface colour, texture and microbiology of beef steaks were unaffected (P>0.05) by varying the gas headspace to meat ratio. APLSR (ANOVA-partial least squares regression) and jack-knife uncertainty testing indicated that lipid oxidation (TBARS) was significantly positively correlated with days 10 (P<0.05) and 14 (P<0.001) of storage. Chemical and sensory detection of lipid oxidation in beef steaks were in agreement on day 14 of storage. The sensory quality and acceptability of beef steaks were similar in gas headspace to meat ratios of 2:1 or 1:1 and unacceptable in 0.5:1. Results indicate that pack size and gas volume can be reduced without negatively affecting fresh beef quality and shelf-life.

A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina

Meat derived from pasture feeding, is associated with a high level of antioxidants. Antioxidants are incorporated within cell membranes and protect tissues against oxidation from reactive oxygen species. This maintains the overall quality of meat and secondary products. This paper reviews the implications of incorporating natural antioxidants into fresh beef, focusing on the benefits of feeding cattle good quality pasture. Pasture samples typically have higher levels of α-tocopherol, β-carotene, ascorbic acid and glutathione than feedlot samples. These compounds retard lipid and protein oxidation in fresh and stored meat, and preserve the color and odor quality of beef. The significance of antioxidant enzymes is variable, because their behavior depends on individual redox status before slaughter. Understanding total antioxidant activity requires information on antioxidant and pro-oxidant status. With an abundance of pasture, Argentina has a natural advantage in producing meat with a high antioxidant value.

An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef

The effect of supplementation of beef cattle diets with tea catechins (TC) (1000 mg/animal/day) and rosemary extract (RE) (1000 mg/animal/day), for 103 days preceding slaughter, on the oxidative stability of M. longissimus dorsi (LD) steaks was evaluated. Dietary supplementation with TC and RE did not increase plasma total antioxidant status (TAS), LD α-tocopherol concentrations or pH. In LD steaks stored aerobically or in modified atmosphere packs (80% O 2:20% CO 2) (MAP) for up to 8 days at 4 °C, surface redness (CIE ‘ a’ redness value) and lipid stability (TBARS, mg MDA (malondialdehyde)/kg muscle) were not significantly improved as a result of supplementation with TC and RE. Similarly no improvement in the sensory properties and lipid stability of cooked LD slices, stored aerobically or in 30% CO 2:70% N 2 for up to 11 days at 4 °C, was observed. An in vitro fermentation study demonstrated that TC and RE were not fermented to any great extent under simulated rumen conditions. Direct addition of TC (1000 ppm) and RE (1000 ppm) significantly ( P < 0.05) improved the colour and lipid stability in LD patties stored in 80% O 2:20% CO 2 for up to 8 days at 4 °C, thus, demonstrating the antioxidant potential of TC and RE supplements employed in the present study.