Jackson T C, Acuff G R, Vanderzant C, Sharp T R, Savell J W
Department of Animal Science, Texas Agricultural Experiment Station Texas A & M University, The Texas A & M University System, College Station, Texas 77843-2471, USA.
Meat Sci. 1992;31(2):175-90. doi: 10.1016/0309-1740(92)90037-5. Epub 2003 Oct 2.
Beef strip loins were packaged and stored for up to 28 days at 3°C in high-oxygen barrier film under vacuum and in 100% CO(2), 40% CO(2)/60% N(2) and 20% CO(2)/80% O(2). As storage progressed, loins packaged and stored in 20% CO(2)/80% O(2) developed strong off-odors. 1-hexene, methyl thiirane, ethyl acetate, benzene and 1-heptene were detected in these packaged loins beginning at 7 to 14 days of storage. With the exception of 1-hexene, these compounds were not consistently detected in loins stored in vacuum, in 100% CO(2), or in 40% CO(2)/60% N(2), and these packaged loins developed much less off-odor during storage than loins packaged and stored in 20% CO(2)/80% O(2). A large number of volatile compounds from the headspace of the packaged loins originated from the packaging material. Lactobacillus plantarum became the dominant flora on loins stored under vacuum and under 40% CO(2)/60% N(2) while Leuconostoc mesenteroides subsp. mesenteroides predominated in loins stored in 100% CO(2). Pseudomonas putida eventually dominated on loins stored in 20% CO(2)/80% O(2).
牛肉里脊条采用高阻隔性薄膜包装，在真空、100%二氧化碳、40%二氧化碳/60%氮气以及20%二氧化碳/80%氧气环境下于3℃储存长达28天。随着储存时间的延长，包装并储存在20%二氧化碳/80%氧气环境中的里脊条产生了强烈的异味。在储存7至14天时，在这些包装的里脊条中检测到了1-己烯、甲基硫杂环丙烷、乙酸乙酯、苯和1-庚烯。除1-己烯外，在真空储存、100%二氧化碳储存或40%二氧化碳/60%氮气储存的里脊条中未持续检测到这些化合物，并且这些包装的里脊条在储存期间产生的异味比包装并储存在20%二氧化碳/80%氧气环境中的里脊条少得多。包装里脊条顶空中的大量挥发性化合物源自包装材料。植物乳杆菌成为在真空和40%二氧化碳/60%氮气环境下储存的里脊条上的优势菌群，而肠膜明串珠菌肠膜明串珠亚种在100%二氧化碳储存的里脊条中占主导地位。恶臭假单胞菌最终在20%二氧化碳/80%氧气储存的里脊条上占主导地位。
