FLEISCHWIRTSCHAFT international_04_2018

Fleischwirtschaft international 4_2018
33
Storage
meats varies with the species, types,
age, processing etc. The color of
meats acts as an indicator for consumer
at the time of purchase.
Myoglobin is the main pigment
responsible for the meat color;
some other pigments are playing
minor roles as heme protein. The
meat industry has adopted various
techniques for retaining freshness
to ensure products with greater
color stability, consistency, juiciness
and tenderness. SEYFERT et al.
(2004) reported for beef during
MAP packaging at higher partial
pressures of oxygen that the highoxygen
system resulted in a
stronger formation of oxymyoglobin
in deep layers of the meat in
comparison to low-oxygen packaging
systems. This was due to formation
of oxymyoglobin, imparting
bright red color to the meat, and its
appearance like cherry-red color
that remained stable even with
extended storage life.
However, low-oxygen partial
pressure packaging systems need
much greater control in comparison
to high-oxygen packaging
systems during storage ( PAULSEN
et al., 2006). In low-oxygen MAP
systems the storage life of fresh
meats is higher in comparison to
high-oxygen systems due to the
presence of carbon dioxide and
omission of oxygen from product’s
vicinity. LUND et al. (2009) reported
that storage in high-oxygen packaging
system resulted in lowering the
meat tenderness and protein content
as compared to packaging
systems without oxygen due to the
oxidation of protein. Meat protein
like myosin was observed to form
crosslinks in meat stored only in
the presence of high-oxygen, thus
decreasing the tenderness of meat.
Various researchers also studied the
effect of MAP on the aroma of
meats at different levels of oxygen
(O2) concentration in the package.
RESCONI et al. (2009) documented
a non-significant effect of
oxygen levels on the sensory attributes.
The chief concern was
increased rancidity of the products
due to the lipid oxidation and production
of off-flavor compounds
during storage.
MORALES DE LA NUEZ et al. (2009)
studied the effect of three different
packaging conditions viz. atmospheric
air/ aerobic, vacuum and
MAP consisting in a 10:70:20 mixture
of N2:O2:CO2 , respectively, on
the meat quality attributes of kid rib
cages chops at refrigerated storage
conditions (4 °C) for 7days. The
lightness values (L*) were affected
by the packaging method and a
lighter color was reported in MAP
chops than under aerobic packaging
conditions. The redness values
(a*) significantly increased during
the entire storage study. For MAP
and atmospheric air/ aerobic
packed chops, the yellowness values
(b*) increased during storage time,
whereas they remained non-significant
throughout storage during
vacuum pack. The pH values were
not affected by the entire storage
study or under various packaging
conditions. Sensory panelist rated
the color acceptability lower at 3, 5
and 7days as compared to day 1 of
storage for vacuum and atmospheric
air packaging, whereas for
the MAP the average values on
days 5 and 7 were lower than those
rated on days 1 or 3. The sensory
panelist observed lower odor for
atmospheric air and vacuum packaging
at 3, 5 and 7days of storage as
compared to day 1, whereas no
changes were observed in MAP
packages. Thus researchers concluded
that MAP as method of
choice for storing goat meat, rather
than vacuum or atmospheric air
packaging.
MILIJASEVIC et al. (2008) reported
that an increase in concentration of
oxygen from 20–70% in packaging
had a positive effect on the color
stability of beef leg due to the formation
of a larger amount of
oxymyoglobin which was in proportion
to the oxygen concentration in
the mixture of gases used. The use
of a larger amount of CO2 resulted
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