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Quality of fresh beef packaged under modified atmosphere and vacuum


Several technologies are used by the meat industry to prolong life, prevent microbial growth, maintain the color and quality increasingly demanded by consumers. However, are still unknown which biochemical changes occur in the meat after its portioning, packaging and storage, until you reach the fork. Therefore, the objective of this study is to investigate the effect of different packaging systems such as modified atmosphere and vacuum on the muscle structure and oxidative stability (lipid and protein) of Longissimus dorsi steaks (rib-eye) bovine male and female full disposal, for a storage period of 28 days under refrigeration. Will be checked the effect of protein oxidation in meat texture (tenderness) and some quality characteristics. For this, we used different gas composition (80%O2/20%CO2; 60%CO2/39.8%N2/0.2%CO and 40%CO2/39.6%N2/0.4%CO) packages described above to evaluate the best methodology to be employed by industries to add value to meats are kept only for the domestic market without differentiation or processed and industrialized products, because low softness, dark and strange taste. The analysis to be performed will be: objective color, pH, myofibrillar fragmentation index, shear force, lipid oxidation (the amount of TBARS), protein oxidation, gas composition, total collagen, electrophoresis and transmission microscopy. The points of analysis will be performed at 0, 7, 14, 21 e 28 days of stored under refrigeration and the results are analysed by ANOVA and Tukey test with significance level of 95% (p<0.05). (AU)

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Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE ALMEIDA, MARCIO AURELIO; MONTES VILLANUEVA, NILDA DORIS; GONCALVES, JOSE RICARDO; CONTRERAS-CASTILLO, CARMEN J.. Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 52, n. 5, p. 2869-2877, . (10/08182-2)
DOS SANTOS, PRISCILA ROBERTINA; CONTRERAS-CASTILLO, CARMEN J.; VENTURINI, ANNA CECILIA. Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP). SCIENTIA AGROPECUARIA, v. 7, n. 4, p. 401-408, . (10/08182-2)
DOS SANTOS-DONADO, PRISCILA R.; DONADO-PESTANA, CARLOS M.; TANAKA, FRANCISCO A. OSSAMU; VENTURINI, ANNA C.; DELGADO, EDUARDO FRANCISQUINE; CONTRERAS-CASTILLO, CARMEN J.. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, v. 143, . (10/08182-2, 20/16542-0, 09/13559-0, 17/26667-2, 19/18346-7)
DOS SANTOS, PRISCILA ROBERTINA; DONADO-PESTANA, CARLOS M.; DELGADO, EDUARDO FRANCISQUINE; TANAKA, FRANCISCO OSSAMU; CONTRERAS-CASTILLO, CARMEN J.. Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2 degrees C. FOOD PACKAGING AND SHELF LIFE, v. 4, p. 10-18, . (10/08182-2, 09/13559-0)

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