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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2 degrees C

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dos Santos, Priscila Robertina ; Donado-Pestana, Carlos M. ; Delgado, Eduardo Francisquine ; Tanaka, Francisco Ossamu ; Contreras-Castillo, Carmen J.
Total Authors: 5
Document type: Journal article
Source: FOOD PACKAGING AND SHELF LIFE; v. 4, p. 10-18, JUN 2015.
Web of Science Citations: 6

We have evaluated the influence of vacuum and modified atmosphere packaging (MAP) on protein oxidation, lipid oxidation, tenderness, and structural changes of fresh beef. Longissimus dorsi (LD) muscles from Nellore bulls (Bos indicus) were portioned into steaks and distributed into vacuum and three MAP systems: 75% O-2/25% CO2, 60% CO2/0.2% CO/39.8% N-2 and 40% CO2/0.4% CO/59.6% N-2. The steaks were held at 2 degrees C for 28 days of storage. A gradual tenderization of the meat was observed in all the packaging systems. The anoxic packaging systems (vacuum and MAP with CO) were less susceptible to the oxidative process and contributed to major structural changes in the steaks that are associated with improvements in meat tenderness. Steaks under MAP with high O-2 level showed tenderness reduced. High O-2 level accelerated the protein oxidation process, which can affect the enzymes responsible for meat tenderization. These results were corroborated by the myofibril fragmentation index (MFI), the proteolytic process, and the structural changes of the steaks as evidenced by SDS-PAGE and transmission electron micrographs (TEM) analysis. The lipid oxidation was significantly increased in the MAP systems with O-2 or CO when compared to vacuum. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 10/08182-2 - Quality of fresh beef packaged under modified atmosphere and vacuum
Grantee:Carmen Josefina Contreras Castillo
Support Opportunities: Regular Research Grants
FAPESP's process: 09/13559-0 - Muscle structure and oxidative stability of fresh beef muscle packed under vacuum and modified atmosphere.
Grantee:Priscila Robertina dos Santos Donado
Support Opportunities: Scholarships in Brazil - Master