aging; Belgian Blue; oxidation; myoglobin; lipid; high-oxygen atmosphere
Abstract :
[en] This study aimed to compare the effect of muscle type, aging technique, and aging time on the oxidative stability of beef packed in high-oxygen atmosphere. Longissimus thoracis et lumborum (LTL) and rectus femoris (RF) muscles from Belgian Blue cows were vacuum aged (VA) or aged on the carcass (CA) for 7 days. Then, they were stored under vacuum at -1°C for up to 28 days. At different times, samples were repackaged under a high-oxygen atmosphere and stored at 4°C for 7 days. The following parameters were evaluated: color, metmyoglobin %, fat content, fatty acid profile, lipid oxidation, metmyoglobin reducing activity (MRA), a-tocopherol content, and antioxidant enzymes activity. The sensitivity of meat to oxidation was influenced by muscle type (RF>LTL), aging technique (VA>CA), aging time (35>21>7 days), and display time (7>0 days), and could be related to MRA and antioxidant enzymes activity.
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