Quality of meat from young crossbred bulls frozen after 14 days of modified atmosphere storage

Authors

• Katarzyna Śmiecińska Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury, Poland
• Tomasz Daszkiewicz Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury, Poland
• Dorota Kubiak Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury, Poland
• Natalia Piaskowska Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury, Poland
• Sylwia Łojewska Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury, Poland

DOI: https://doi.org/10.23986/afsci.74372

Keywords:

beef quality, physicochemical properties, sensory evaluation, lipid oxidation

Abstract

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.