Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere

Meat Science

Volumn 57, Issue 3, 2001, Pages 273-281

  Insausti, K ^a   Beriain, M J ^a   Purroy, A ^a   Alberti, P ^b   Gorraiz, C ^a   Alzueta, M J ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b Instituto Agroalimentario de Aragón IA2   (Spain)

Author keywords

Beef; Breed; Packaging; Quality; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); BOS TAURUS; ENTEROBACTERIACEA; ENTEROBACTERIACEAE; RUBIA;

EID: 0035545533     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00102-9     Document Type: Article

References (54)

1. Agullo E., Centurion M.E., Ramos V., Bianchi M.A. Determination of total pigments in red meats. Journal of Food Science. 55:1990;250-251.
2. Ali A.R., Abdullah A., Babji A.S. A study on the quality of imported and local beef wrapped with different packaging films. Pertanika. 10:1987;151-157.
3. Bartkowski L., Dryden F.D., Marchello J.A. Quality changes of beef steaks stored in controlled gas atmospheres containing high or low levels of oxygen. Journal of Food Protection. 45:1982;41-45.
4. Beriain, M. J., & Lizaso, G. (1997). Calidad de la carne de vacuno. In Vacuno de carne, Aspectos claves (p. 495). Madrid: Mundi-Prensa.
5. Bhattacharya M., Hanna M.A., Mandigo R.W. Lipid oxidation in ground beef patties as affected by storage time-temperature and product packaging parameters. Journal of Food Science. 53:1988;714-717.
6. Boakye K., Mittal G.S. Changes in pH and water holding properties of longissimus dorsi muscle during beef ageing. Meat Science. 34:1993;335-349.
7. Boccard, R., & Bordes, P. (1986). Carateristiques qualitatives et technologiques des viandes bovines: influence des facteurs de production. In Production des viandes bovines (p. 61) Paris: INRA.
8. Brewer M.S., Harbers C.A.Z. Effect of packaging on physical and sensory characteristics of ground pork in long-term frozen storage. Journal of Food Science. 56:1991;627-631.
9. Brewer M.S., William G.I., Harbers A.Z. TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: effects of packaging. Journal of Food Science. 57:1992;558-580.
10. Christopher F.F., Seideman S.C., Carpenter Z.L., Smith G.C., Vanderzant C. Microbiology of beef packaged in various gas atmospheres. Journal of Food Protection. 42:1979;240-244.
11. CIE. (1976). Recommendations on uniform colour spaces-colour difference equations. Psychometric colour terms. Supplement no. 2 to CIE Publication No. 15 (E-1.3.1.) 1978, 1971/(TC-1-3). Paris: Commission Internationale de l'Éclairage.
12. Clark D.S., Lentz C.P. Use of mixtures of carbon dioxide and oxygen for extending shelf-life of pre-packaged fresh beef. Journal Institut Canadien de Science et Technologie Alimentaire. 6:1973;194-196.
13. Dainty R.H., Edwards R.A., Hibbard C.M., Ramantanis S.V. Bacterial sources of putrescine and cadaverine in chill stored vacuum-packaged beef. Journal of Applied Bacteriology. 61:1986;117-123.
14. Daun H., Solberg M., Franke W., Giebert S. Effect of oxygen-enriched atmospheres on storage quality of packaged fresh meat. Journal of Food Science. 36:1971;1011-1014.
15. Demos B.P., Mandigo R.W. Composition and chemistry of mechanically recovered breed neck-bone lean. Journal of Food Science. 60:1995;576-579.
16. Dutson T.R. Relationship of pH and temperature to disruption of specific muscle proteins and activity of liposomal proteases. Journal of Food Biochemistry. 7:1983;233-245.
17. Foegeding E.A., Naumann H.D., Stringer W.C. Effect of aerobic storage before vacuum packaging on the pH, colour and bacterial flora of beef. Journal of Food Protection. 46:1983;287-291.
18. Forrest, J. C., Aberle, E. D., Hedrick, H. B., Judge, M. D., & Merkel, R. A. (1979). Fundamentos de ciencia de la carne. Zaragoza, Spain: Acribia.
19. Gill C.O. Extending the storage life of raw chilled meats. Meat Science. 43:1996;S99-S109.
20. Greene B.E., Cumuze T.H. Relationship between TBA numbers and inexperienced panellists' assessment of oxidized flavor in cooked beef. Journal of Food Science. 47:1982;52-55.
21. Guignot F., Tourraille C., Ouali A., Renerre M., Monin G. Relationships between post-mortem pH changes and some traits of sensory quality in veal. Meat Science. 37:1994;315-325.
22. Hamm R. Functional properties of the myofibrillar system and their mesurements. Bechtel P.J. Muscle as food. 1986;135 Academic Press, New York.
23. Honikel K.O. Reference methods supported by OECD and their use in Mediterranean meat products. Food Chemistry. 59:1997;573-582.
24. Hwang S.Y., Browers J.A., Kropf D.H. Flavor, texture, colour, and hexanal and TBA values of frozen cooked beef packaged in modified atmosphere. Journal of Food Science. 55:1990;26-29.
25. ICMSF (1984). Microorganismos indicadores. In Microorganismos de los alimentos 1. Técnicas de análisis microbiológico (p.3). Zaragoza, Spain; Acribia.
26. Insausti K., Beriain M.J., Purroy A., Alberti P., Lizaso L., Hernandez B. Colour stability of beef from different spanish native cattle breeds stored under vacuum and modified atmosphere. Meat Science. 53:1999;241-249.
27. ISO R2917. Measurement of pH (reference method). International standards meat and meat products. 1974;International Organization for Standarization, Geneva.
28. Kauffman R.G., Eikelenboom G., Van der Wal P.G., Engel B., Zaar M. A comparison of methods to estimate water-holding capacity in post-rigor porcine muscle. Meat Science. 18:1986;307-322.
29. Kemp, R. A. (1994). Genetics of meat quality in cattle. Presented at 5th World Congress on Genetics Applied to Livestock Production.
30. Kempster, A. J. (1980-1981). Fat partition and distribution in the carcass of cattle, sheep and pigs: a review. Meat Science, 5, 83-93.
31. Kropf D.H. Effect of retail display conditions on meat colour. Proceed. Annual Recip. Meat Conf. (RMC) of the Am. Meat Sci. Assoc. 33:1980;15-32, KS, USA.
32. Ledda, A., Floris, R., Mannu, L., & Scintu, M. F. (1996). The influence of native flora on the characteristics of cheeses' milk "appellation d'origin protegée" (AOP) made from raw milk. In Studies on the microbiological population and ecosystem of pecorino sardo cheese made from raw ewe's milk (p. 89). Greece: AIR-Concerted Action no. 3-CT 94-2039.
33. Lee B.H., Sebranek J., Parrish F.C. Jr. Accelerated postmortem ageing of beef utilizing electron-beam irradiation and modified atmosphere packaging. Journal of Food Science. 61:1996;133-136, 141.
34. Lee B.H., Simard R.E., Layele L.C., Holley R.A. Micrflora, sensory and exudate changes of vacuum- or nitrogen- packed veal chucks under different storage conditions. Journal of Food Science. 48:1983;1537-1542.
35. Liu Q., Lanari C., Schaefer D.M. A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science. 73:1995;3131-3140.
36. Lochner S.V., Kauffman R.G., Marsh B.B. Early postmortem cooling rate and beef tenderness. Meat Science. 4:1980;227-241.
37. MacDougall D.B. Changes in the colour and opacity of meat. Food Chemistry. 9:1982;75-88.
38. MacDougall D.B., Rhodes D.N. Characteristics of the appearance of meat. III. Studies on the colour of meat from young bulls. Journal of the Science of Food and Agriculture. 23:1972;637-647.
39. Catálogo de razas autóctonas esapñolas 2. Especies bovinas (Catalogue of Spanish local breeds 2. Cows). 1986;Ministerio de Agricultura, Pesca y Alimentación, Madrid, Spain.
40. Mendizabal J.A., Alberti P., Eguinoa P., Arana A., Soret B., Purroy A. Adipocyte size and lipogenic enzyme activities in different adipose tissue depots in steers of local Spanish breeds. Animal Science. 66:1999;409-413.
41. 2. Meat Science. 25:1989;43-58.
42. Offer, G., & Knight, P. (1989). In R. Lawrie, Development in meat science - 4 (p. 63). New York: Elsevier Applied Science Publishers.
43. Ordóñez, J.A., Blanco, M., & De la Hoz, L. 1996. Envasado de carne y pescado refrigerados en atmósferas modificadas para su distribución al detalle. Alimentacion, Equipos y Tecnologia, June, 35.
44. Price J.K., Schweigert B.S. Ciencia de la carne y de los productos cárnicos. 2nd ed. 1994;Acribia, Zaragoza, Spain.
45. Renerre M., Dumont F., Gatellier Ph. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Science. 43:1996;111-121.
46. Renerre M., Valin C. Influence de l'âge sur les caractéristiques de la couleur des viandes bovines de la race Limousine. Annales de Technolgie Agricole. 28:1979;319-332.
47. Robach D.L., Costillow R.N. Role of bacteria in the oxidation of myoglobin. Applied Microbiology. 9:1961;529.
48. Rosset, R. & Roussel-Ciquard, N. (1978). Conditionnement de la viande fraîche. Industries Alimentaires et Agricoles, 357-369.
49. SPSS 8.0 manual. 1998;SPSS Inc, Chicago, USA.
50. Stone, H., Sides, J., Oliver, S., Woolsey, A., & Singleton, C. (1974). Sensory evaluation by Quantitative Descriptive Analysis. Food Technology, November, 24-33.
51. Tarladgis B.G., Watts B.M., Younathan M.T. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of American Oil Chemists Society. 37:1960;44-48.
52. Wulf D.W., Shenon F.O.C., O'Connor S.F., Tatum J.D., Smith G.C. Using objective measurements of muscle colour to predict beef longissimus tenderness. Journal of Animal Science. 75:1997;684-692.
53. Yin M.C., Faustman C. Influence of temperature, pH and phospholipid composition upon the stability of myoglobin and phospholipid: a liposome model. Journal of Agricultural and Food Chemistry. 41:1993;853-857.
54. Young L.L., Reviere R.D., Cole B. Fresh red meats: a place to apply modified atmospheres. Food Technology. 42:1988;65-69.