stabilité oxydative; Blanc bleu belge; maturation de la viande; atmosphère modifiée; viande bovine; qualité de la viande; oxidative stability; Belgian Blue; meat ageing; modified atmosphere; beef; meat quality
Abstract :
[en] The aim of this study was to evaluate the physico-chemical stability of Belgian Blue beef packaged under high-oxygen atmosphere as a function of a previous aging technique (wet-aging in vacuum conditions vs. carcass-aging). Two muscles (longissimus dorsi vs. rectus femoris) were studied. After a seven-day wet- or carcass-aging step, muscle cuts from 4 Belgian Blue cows were vacuum packaged and stored at −1 °C for up to 28 days. Each 14 days, part of these samples was repackaged under modified atmosphere (70 % O2:30 % CO2), and stored during 7 days at +4 °C. The following parameters were evaluated: color, metmyoglobin %, metmyoglobin reducing activity, fat content, fatty acid profile, lipid oxidation, antioxidant enzyme activities and alpha-tocopherol content. The sensitivity of modified atmosphere repacked meat cuts to oxidation was influenced by the conditions of the previous aging period
(wet > carcass conditions), muscle (rectus femoris > longissimus dorsi) and length of the vacuum storage.
Research Center/Unit :
FARAH - Fundamental and Applied Research for Animals and Health - ULiège
