Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats

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• 作者：Fei Lyu ; Kejing Shen ; Yuting Ding ; ^{dingyt@zjut.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Xin Ma
• 关键词：Beef meat ; Carbon monoxide ; Ozone ; Combination ; Quality ; Shelf life
• 刊名：Meat Science
• 出版年：2016
• 出版时间：July 2016
• 年：2016
• 卷：117
• 期：Complete
• 页码：137-146
• 全文大小：917 K

文摘

Beef meats without pretreatment (CK) or pretreated with different volume ratios of carbon monoxide and ozone of 100%CO (T1), 2%O₃ + 98%CO (T2), 5%O₃ + 95%CO (T3) and 10%O₃ + 90%CO (T4) using modified atmosphere packages for 1.5 h, after that they were vacuum-packaged and stored in 0 °C refrigerator for 46 days. The surface color a* values and sensory scores of T1, T2, T3 and T4 were significant higher than CK (p < 0.05) during storage. In the mid and later storage, the drip loss, total viable counts (TVC), metmyoglobin (met-Mb), thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N) and pH of T1, T2, T3 and T4 were significantly lower than CK (p < 0.05), and these values of T2, T3 and T4 were significantly lower than T1 in the later storage. In conclusion, O₃ in the combination didn't affect the color-developing effect of CO, and could help CO maintain the meat quality. Therefore, the pretreatment of CO combined with O₃ at certain concentrations can be a promising technique to maintain the quality of beef meats.