Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage
Keywords:beef quality, physicochemical properties, sensory evaluation, lipid oxidation
The quality of the longissimus lumborum muscle (Holstein-Friesian Black-and-White- HF BW x Belgian Blue - BB bulls) was determined after 14 days of storage under different modified atmospheres (MA) (vacuum; 40% CO2 + 60% N2; 30% CO2 + 70% Ar) and 6 months of frozen storage following 14 days of MA storage. Weight loss and cooking loss were smaller, and drip loss was greater after frozen storage compared with refrigerated storage. The pH of stored meat was typical of high-quality beef. TBARS values increased after refrigerated storage and after frozen storage. The changes in color parameters point to metmyoglobin formation in frozen meat. Both refrigerator and freezer storage had beneficial influence on tenderness, and shear force values decreased in frozen beef. The composition of MA during refrigerated storage had no effect on the analyzed parameters of beef. Frozen meat that was stored in a MA containing Ar prior to freezing was characterized by the lowest weight loss, and vacuum-packaged meat - by the lowest TBARS values.
How to Cite
Copyright (c) 2018 Agricultural and Food Science
This work is licensed under a Creative Commons Attribution 4.0 International License.