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

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dc.contributor.authorBaʇdatli A.
dc.contributor.authorKayaardi S.
dc.date.accessioned2024-07-22T08:14:46Z
dc.date.available2024-07-22T08:14:46Z
dc.date.issued2015
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/O2:CO2) and MAP2 (60:20:20/O2:CO2:N2) conditions. Packed steak samples were stored at 4 ± 1 °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). © 2014 Taylor & Francis.
dc.identifier.DOI-ID10.1080/19476337.2014.919029
dc.identifier.issn19476337
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16653
dc.language.isoEnglish
dc.publisherTaylor and Francis Ltd.
dc.rightsAll Open Access; Hybrid Gold Open Access
dc.subjectCarbon dioxide
dc.subjectChemical analysis
dc.subjectColor
dc.subjectFood storage
dc.subjectMeats
dc.subjectModified atmosphere packaging
dc.subjectPackaging
dc.subjectColor measurements
dc.subjectLongissimus dorsi
dc.subjectQuality attributes
dc.subjectShelf life extensions
dc.subjectStorage time
dc.subjectThiobarbituric acid reactive substances
dc.subjectVacuum packaging
dc.subjectWater holding capacity
dc.subjectBeef
dc.titleInfluence of storage period and packaging methods on quality attributes of fresh beef steaks
dc.typeArticle

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