Effects of Packaging Atmospheres on the Quality and Shelf Life of Beef Steaks

GÖKOĞLU N., Yerlikaya P., Uran H., TOPUZ O. K.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, vol.17, no.3, pp.435-439, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 3
  • Publication Date: 2011
  • Journal Name: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.435-439
  • Keywords: Modified atmosphere packaging, Beef, Quality, Shelf life, CARBON-MONOXIDE, LIPID OXIDATION, COLOR, SPOILAGE, STABILITY, DIOXIDE, GROWTH, OXYGEN, ACID
  • Akdeniz University Affiliated: Yes

Abstract

The effects of modified atmosphere packaging on the quality and shelf life of beef steaks were investigated. Beef steaks were packed under varying modified atmosphere conditions (A = 70% CO2, 30% N-2; B = 80% CO2, 20% O-2; C = 30% CO2, 10% N-2, 60% O-2; D = 100% CO2; E= 100% O-2) and vacuum. The lowest pH and TBA values were found in the samples packed with carbondioxide and vacuum. High level oxygen increased lipid oxidation during the storage. Oxygen in the pack also caused discoloration. Microbial inhibition was observed in case of presence of carbondioxide. The best quality was observed with 70% CO2, 30% N-2 atmosphere. Shelf life of beef steaks packed under this atmosphere was 14 days.