Influence of storage period and packaging methods on quality attributes of fresh beef steaks

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dc.contributor.authorBagdatli, A
dc.contributor.authorKayaardi, S
dc.date.accessioned2024-07-18T11:39:55Z
dc.date.available2024-07-18T11:39:55Z
dc.description.abstractThe objective of the present study was to investigate the effects of different packaging methods and storage time on the quality and shelf life extension of beef steaks (M. longissimus dorsi). Steaks were packed under air (control), vacuum, MAP1 (60:40/O-2:CO2) and MAP2 (60:20:20/O-2:CO2:N-2) conditions. Packed steak samples were stored at 4 +/- 1 degrees C for 35 days. Physical, chemical (headspace gas analysis, weight loss, water holding capacity, Warner-Bratzler shear force, instrumental color measurement, pH, thiobarbituric acid reactive substances (TBARS), myoglobin content) and sensory color analyses were performed. It was determined that vacuum packaging reduced the weight losses during the storage. In terms of sensory color evaluation, the best results were observed in vacuum packed samples. TBARS values were increased in all samples during the storage time. In terms of lipid oxidation level, it was defined that vacuum packed samples might provide the longest shelf life. Interaction of packaging method and storage time affected the shear force values significantly (P < 0.001). The interaction of packaging method and storage day affected the L*, a*, b* values of the beef steaks significantly (P < 0.001).
dc.identifier.issn1947-6337
dc.identifier.other1947-6345
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/1995
dc.language.isoEnglish
dc.publisherTAYLOR & FRANCIS LTD
dc.subjectMODIFIED ATMOSPHERE
dc.subjectSHELF-LIFE
dc.subjectMICROBIOLOGICAL QUALITY
dc.subjectRED MEATS
dc.subjectVACUUM
dc.subjectOXIDATION
dc.subjectSYSTEMS
dc.subjectFOODS
dc.titleInfluence of storage period and packaging methods on quality attributes of fresh beef steaks
dc.typeArticle

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