Hamling A E, Jenschke B E, Calkins C R
Animal Science Department, University of Nebraska, Lincoln 68583, USA.
J Anim Sci. 2008 Apr;86(4):972-81. doi: 10.2527/jas.2007-0394. Epub 2008 Jan 11.
The objective of this study was to determine the retail shelf stability of beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide. A split plot design was used for each of 3 muscles [triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF)] with 2 treatments (0 and 20% pump), 3 dark storage periods (1, 2, and 3 wk), and 3 replications in the whole plot and retail display period as the split plot. There were a total of 12 subprimals per treatment per dark storage period (n = 72 each). Individual steaks were cut to a thickness of 2.54 cm and packaged in a modified-atmosphere package (MAP). The TB was packaged in a high-oxygen MAP (80% oxygen, 20% carbon dioxide). The BF and RF were packaged in a low-oxygen MAP (100% carbon dioxide). At the completion of each dark storage period, steaks were subjected to 7 d of simulated retail display. Steaks were used for objective and subjective color measurements, total plate counts, and determination of retail purge and oxidation. For all muscles, total plate counts were always numerically greater in injected steaks. Triceps brachii steaks held in dark storage for 3 wk and displayed at retail for 4 or more days all exceeded 10(7) log of cfu/cm(2) for aerobic plate count. Biceps femoris and RF steaks packaged in a low-oxygen MAP had much lower bacterial counts, with levels below 4.2 log of cfu/cm(2), even after 7 d of retail display. Oxidation values for the TB were extremely high (ranging from 12.3 to 26.6), whereas the BF and RF had values that were much lower (< or =1.0 mg of malonaldehyde/kg of muscle), likely due to the oxidation occurring in a high-oxygen MAP for the TB. Enhanced TB steaks proved to have greater color stability (less discoloration) than nonenhanced TB steaks. In addition, the BF and RF (low-oxygen MAP) steaks had better color stability (more stable redness values) than TB (high-oxygen MAP) steaks, although TB steaks initially exhibited a brighter red color. Retail display life was enhanced by packaging in 100% carbon dioxide, and enhanced steaks exhibited greater color stability in retail display than control steaks.
本研究的目的是确定用氢氧化铵、盐和一氧化碳处理过的牛肩肉和牛后腿肉在零售货架期的稳定性。对3块肌肉[肱三头肌（TB）、股二头肌（BF）和股直肌（RF）]分别采用裂区设计，每个肌肉有2种处理方式（0%和20%的注射量），3个黑暗储存期（1周、2周和3周），整个试验小区有3次重复，零售展示期作为裂区。每个黑暗储存期每种处理方式共有12块二级分割肉（每种处理方式n = 72）。将单块牛排切成2.54厘米厚，并包装在气调包装（MAP）中。肱三头肌包装在高氧MAP中（80%氧气，20%二氧化碳）。股二头肌和股直肌包装在低氧MAP中（100%二氧化碳）。在每个黑暗储存期结束时，牛排进行7天的模拟零售展示。牛排用于客观和主观颜色测量、总平板计数以及零售渗出液和氧化的测定。对于所有肌肉，注射过的牛排总平板计数在数值上总是更高。在黑暗中储存3周并在零售展示4天或更长时间的肱三头肌牛排，其需氧平板计数均超过10(7) cfu/cm(2)。包装在低氧MAP中的股二头肌和股直肌牛排细菌计数要低得多，即使在零售展示7天后，其水平也低于4.2 log cfu/cm(2)。肱三头肌的氧化值极高（范围为12.3至26.6），而股二头肌和股直肌的值要低得多（≤1.0毫克丙二醛/千克肌肉），这可能是由于肱三头肌在高氧MAP中发生了氧化。经处理的肱三头肌牛排被证明比未处理的肱三头肌牛排具有更高的颜色稳定性（变色更少）。此外，股二头肌和股直肌（低氧MAP）牛排比肱三头肌（高氧MAP）牛排具有更好的颜色稳定性（红色值更稳定），尽管肱三头肌牛排最初呈现出更亮的红色。100%二氧化碳包装延长了零售展示期，且经处理的牛排在零售展示中比对照牛排表现出更高的颜色稳定性。
