FLEISCHWIRTSCHAFT international_04_2018

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36
Fleischwirtschaft international 4_2018
Storage
Packaging assures quality
Fig. 3: Recently MAP is the most commonly packaging method used in meat marketing systems in the industry.
Pros and Cons
and the levels of TBARS were not
significantly increased with the
advancement of the storage period.
Sensory panelists were in general
agreement with the physico-chemical
changes and MAP had a significant
effect on the quality of refrigerated
camel meat. The camel meat
under MAP accompanied by refrigeration
storage had an increased
product shelf life of 21 days without
compromising sensory attributes.
CLAUSEN et al. (2009) studied the
effects of different MAP systems
during ageing and retail displaying
on the quality characteristics of beef
longissimus dorsi muscles . The
quality characteristics of steaks was
Tab. 3: Advantages and disadvantages of modified
atmosphere packaging
Advantages
Enhanced shelf-life
Reduction in retail waste
Improved presentation and
visibility of products
Easy in slicing of products
Reduction in the amount of
chemical preservatives
Improved appearance and
color of products
Disadvantages
High costs of equipment and
trained staff
Cost of gases and packaging
pouches
Chances of leaking of gases
Increase the pack size (bulkiness);
more space required for
storage and transport
MAP condition is lost once the
package was opened or leaks
Increased amount of exudate
inside the pack
Source: UMARAW et al. FLEISCHWIRTSCHAFT international 4_2018
determined by using various parameter
such as sensory evaluation,
thiobarbituric acid-reactive substances
(TBARS), myofibrillar
fragmentation index (MFI), protein
oxidation, weight loss, cooking loss
and vitamin E content. High oxygen
MAP systems resulted in an
increase in the warmed-over flavor
(WOF) and in TBARS values as well
as a reduction in juiciness, tenderness
and vitamin E content, compared
to vacuum systems.
TANGKHAM et al. (2014) studied
the effect of modified atmosphere
packaging on meat quality attributes
of goat meat.
Goat meat was randomly packaged
into four modified atmosphere
packaging (MAP) conditions
like 80% O2/ 20% CO2; 80% N2/
20% CO2; 69.65% N2/29.85% CO2/
0.5% CO) and stored at refrigerated
temperature for 21 days. The results
of this study showed that
69.65% N2/29.85% CO2/0.5% CO
significantly reduced the lipid
oxidation (TBARS) in comparison
to other MAP combinations.
GATELLIER et al. (2001) reported
the effects of a dietary supplementation
with vitamin E on the susceptibility
of fresh and modified atmosphere
packaged beef on the myoglobin
and lipid oxidation. On the
basis of visual assessment, essentially
with MAP, the results concluded
a significant and positive
effect of vitamin E supplementation
which resulted in a lower
discoloration. The TBARS values
were significantly decreased in
MAP as compared to other packaging
condition after supplementation
of α-tocopherol acetate in
diets. TANG et al. (2006) studied the
effect of addition of tea catechins
on the color stabilizing and antioxidant
activity in fresh minced beef
patties on lipid oxidation and color
stability during refrigerated temperature
under aerobic and modified
atmosphere packaging (MAP,
80% O2/ 20% CO2) conditions.
Fresh minced beef muscle ( M.
longissimus dorsi ) was incorporated
with tea catechins at various levels
such as 0 (T0), 200 (T200), 400
(T400), 600 (T600), 800 (T800) and
1000 (T1000) mg/kg minced meat.
Treated groups were stored in
refrigerated temperature in a display
cabinet under aerobic and
MAP conditions for 7days.
The lipid oxidation (TBARS) and
proportion of oxymyoglobin
(MbO2) and metmyoglobin
(MetMb) were examined during
storage. Tea catechins incorporated
samples had significantly lower
lipid oxidation than control in both
packaging conditions. The color
deterioration and lipid oxidation
rate was lower in the MAP group as
compared to the other conditions.
ZAKRYS et al. (2008) studied beef
steaks under high oxygen MAP in
order to enhance color stability.
However, such conditions may also
enhance the lipid oxidation leading
to deterioration in the product
quality and lowering tenderness.
The steaks were stored at refrigerated
temperature for 15 days and
studied for lipid and protein oxidation
(for 12 days). Sensory panelists
rated best for steaks stored in MAP
containing 50% oxygen, despite
noticing oxidized flavors under
these conditions.
JOHN et al. (2005) compared the
effect of different packaging conditions
on the quality attributes of
fresh beef. The fresh beef was
packaged in modified atmosphere
packaging (80% O2/20% CO2),
vacuum packaging, 80% oxygen
and 0.4% carbon monoxide. Steaks
stored in high oxygen MAP showed
the highest TBRAS values and
myoglobin denaturation during the
entire storage study. The results