Carbon dioxide flavour taint in modified atmosphere packed beef steaks

LWT

Volumn 44, Issue 10, 2011, Pages 2193-2198

  O'Sullivan, M G ^a   Cruz Romero, M ^a   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beef; Lipid oxidation; MAP; Sensory evaluation

Indexed keywords

CARBON DIOXIDE; GASES; MAPS; MODIFIED ATMOSPHERE PACKAGING; SENSORY ANALYSIS; THERMAL PROCESSING (FOODS);

COOKING LOSS; GAS TREATMENT; LIPID OXIDATION; LONGISSIMUS; MODIFIED ATMOSPHERE; NEGATIVE CORRELATION; OFF-FLAVOURS; SENSORY QUALITIES;

BEEF;

EID: 80051786622     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.06.010     Document Type: Article

References (32)

1. Byrne D.V., O'Sullivan M.G., Dijksterhuis G.B., Bredie W.L.P., Martens M. Sensory panel consistency during development of a vocabulary for warmed-over flavour. Food Quality and Preference 2001, 12:171-187.
2. Dixon N.M., Kell B. A review. The inhibition by CO2, of the growth and metabolism of micro-organisms. Journal of Applied Bacteriology 1989, 67:109-136.
3. Estevez M., Cava R. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate. Meat Science 2004, 68:551-558.
4. Fox P. F. and Condon J. J. (1981). Food Proteins. Proceedings of the Kellogg Foundation International Symposium on Food Proteins held at University College Cork, Cork, Republic of Ireland between 21-24 September, 1981.
5. Gill C.O. The solubility of carbon dioxide in meat. Meat Science 1988, 22:65-71.
6. Hunt M.C., Sorheim O., Slinde E. Color and heat denaturation of myoglobin forms in ground beef. Journal of Food Science 1999, 64:847-851.
7. Sensory analysis. General guidance for the design of test rooms 1988, ISO 8589, International Organisation for Standardisation, Paris.
8. Jakobsen M., Bertelsen G. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Science 2000, 54:49-57.
9. Jakobsen M., Bertelsen G. The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat: a review. Journal of Muscle Foods 2002, 13:143-168.
10. Jakobsen M., Bertelsen G. Predicting the amount of carbon dioxide absorbed in meat. Meat Science 2004, 68:603-610.
11. Jakobsen M., Bertelsen G. Solubility of carbon dioxide in fat and muscle tissue. Journal of Muscle Foods 2005, 17:9-19.
12. Jayasingh P., Cornforth D.P., Brennand C.P., Carpenter C.E., Whittier D.R. Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging. Journal of Food Science 2002, 67:3493-3496.
13. John L., Cornforth D., Carpenter C.E., Sørheim O., Pettee B.C., Whittier D.R. Colour and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Science 2005, 69:441-449.
14. Kerry J.P., O'Grady M.N., Hogan S.A. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review. Meat Science 2006, 74:113-130.
15. MacFie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 1989, 4(2):129-148.
16. Martens H., Martens M. Validation of PLS regression models in sensory science by extended cross-validation. Les Methodes PLS 1999, 149-182. CISIA-CERESTA, France. M. Tenenhause, A. Monineau (Eds.).
17. Multivariate analysis of quality. An introduction 2001, 139-145. J. Wiley and Sons Ltd, Chichester. H. Martens, M. Martens (Eds.).
18. Nattress F.M., Jeremiah L.E. Bacterial mediated off-flavours in retail-ready beef after storage in controlled atmospheres. Food Research International 2000, 33:743-748.
19. O'Sullivan M.G., Byrne D.V., Nielsen J.H., Andersen H.J., Martens M. Sensory and chemical assessment of pork supplemented with iron and vitamin E. Meat Science 2003, 64:175-189.
20. O'Sullivan M.G., Byrne D.V., Jensen M.T., Andersen H.J., Vestergaard J. A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose. Meat Science 2003, 65:1125-1138.
21. O'Sullivan M.G., Byrne D.V., Martens M. Data analytical methodologies in the development of a vocabulary for evaluation of meat quality. Journal of Sensory Studies 2002, 17:539-558.
22. O'Sullivan M.G., Martens H., Boberg S., Kristensen L., Martens M. The reliability of naïve assessors in sensory evaluation visualised by pragmatical multivariate analysis. Journal of Food Quality 2002, 25:395-408.
23. Rhee K.I., Ziprin Y.A. Lipid oxidation in retail beef, pork and chicken muscles as effected by concentrations of heme pigments and nonheme iron and microsomal enzymic lipid peroxidation activity. Journal of Food Biochemistry 1987, 11:1-5.
24. Sorheim O., Nissen H., Nesbakken T. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide. Meat Science 1999, 52:157-164.
25. St.Angelo A.J., Crippen K.L., Duplny H.P., James C. Chemical and sensory studies of antioxidation treated beef. Journal of Food Science 1990, 55:1501-1539.
26. Teagasc (2007).. http://www.teagasc.ie/ashtown/research/meattechnology/mt-packaging.htm.
27. Torngren M. A. (2003). Effect of packaging method on colour and eating quality of beef loin steaks. 49th International Congress of meat Science and Technology. Brazil, September, 495-496.
28. Zakrys-Walliwander P.I., Hogan S.A., O'Sullivan M.G., Allen P., Kerry J.P. Effects of oxygen concentration on sensory evaluation and quality indictors of beef muscle packed under modified atmosphere. Meat Science 2008, 79:648-655.
29. Zakrys-Walliwander P.I., O'Sullivan M.G., Allen P., Kerry J.P. Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks. Meat Science 2009, 81:720-725.
30. Zakrys-Walliwander P.I., O'Sullivan M.G., Allen P., O'Neill E.E., Kerry J.P. Investigation of the effects of commercial carcass suspension (24 and 48 hours) on meat quality in modified atmosphere packed beef steaks during chill storage. Food Research International 2010, 43:277-284.
31. Zakrys-Walliwander P.I., O'Sullivan M.G., Walshe H., Allen P., Kerry J.P. Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks. Meat Science 2011, 88:198-202.
32. Zakrys-Walliwander, P. I., O'Sullivan, M. G., O'Neill, E.E., Allen, P., Kerry, J. P. Investigation of high oxygen modified atmosphere packaging effects on protein oxidation of bovine longissimus dorsi muscle during chill storage. Food Chemistry, in review.