通过陈化、抗氧化增强和改良气氛包装来改善深色切割牛肉的瘦肉色泽。
Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging.
出版信息
J Anim Sci. 2017 Dec;95(12):5378-5387. doi: 10.2527/jas2017.1967.
The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and modified atmospheric packaging on the color of dark-cutting beef during simulated retail display. No-roll dark-cutting strip loins ( = 12; pH > 6.0) were selected from a commercial packing plant within 3 d postharvest. Using a balanced incomplete block design, dark-cutting loins were sectioned in half, and assigned to 1 of 3 aging periods: 7, 14, or 21 d. After respective aging, each aged section was divided into 3 equal parts, and randomly assigned to 1 of 3 enhancement treatments: nonenhanced dark-cutting, dark-cutter enhanced with 0.1% rosemary, and dark-cutter enhanced with 0.2% rosemary. Following enhancement, steaks were randomly assigned to 1 of 3 packaging treatments: high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O and 20% CO), carbon monoxide modified atmospheric packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO), and polyvinyl chloride overwrap (PVC; 20% O). Instrumental and visual color measurements were recorded during 5 d simulated retail display. Lipid oxidation was determined utilizing the thiobarbituric acid reactive substances (TBARS) method. There was a significant packaging × enhancement × display time interaction for values and chroma ( 0.001). On d 0 of display, dark-cutting steaks enhanced with 0.1% and 0.2% rosemary and packaged in HiOx-MAP had greater ( 0.001) values and chroma than other dark-cutting packaging/enhancement treatments. A significant packaging × enhancement × display time interaction resulted for values ( 0.001). Dark-cutting steaks enhanced with 0.2% rosemary and packaged in HiOx-MAP was lighter ( 0.001; greater values) than other dark-cutting treatments on d 5 of display. There were no differences ( 0.34) in discoloration scores on d 5 among different dark-cutting treatments when steaks were packaged in HiOx- and CO-MAP. There was an aging period × enhancement × packaging interaction ( < 0.0033) for lipid oxidation. On d 0 of display, there were no differences ( 0.54) in TBARS values between different aging periods and enhancement treatments. Dark-cutting steaks enhanced with 0.2% rosemary had lower ( 0.001) TBARS values than 0.1% rosemary on d 5 when aged for 21 d and in HiOx-MAP. The results suggest that rosemary enhancement with CO- or HiOx-MAP has the potential to improve the surface color of dark-cutting beef.
本研究旨在评估湿熟成、迷迭香强化和改良气氛包装对模拟零售展示过程中深色切割牛肉颜色的影响。从商业包装厂在收获后 3 天内选择了来自商用包装厂的无卷深色切割牛里脊（=12；pH＞6.0）。使用平衡不完全区组设计，将深色切割牛里脊切成两半，并分配到 3 个老化期之一：7、14 或 21 d。在各自的老化后，每个老化的部分被分成 3 个相等的部分，并随机分配到 3 个强化处理之一：未经强化的深色切割、用 0.1%迷迭香强化的深色切割和用 0.2%迷迭香强化的深色切割。强化后，牛排被随机分配到 3 种包装处理之一：高氧改良气氛包装（HiOx-MAP；80%O 和 20%CO）、一氧化碳改良气氛包装（CO-MAP；0.4%CO、69.6%N 和 30%CO）和聚氯乙烯包装（PVC；20%O）。在模拟零售展示的 5 天期间记录仪器和视觉颜色测量值。利用硫代巴比妥酸反应物质（TBARS）法测定脂质氧化。值和色差值存在显著的包装×强化×展示时间交互作用（ 0.001）。展示的第 0 天，用 0.1%和 0.2%迷迭香强化并用 HiOx-MAP 包装的深色切割牛排的数值和色差值（ 0.001）大于其他深色切割包装/强化处理。值存在显著的包装×强化×展示时间交互作用（ 0.001）。在展示的第 5 天，用 0.2%迷迭香强化并用 HiOx-MAP 包装的深色切割牛排比其他深色切割处理更亮（ 0.001；数值更大）。当牛排用 HiOx-和 CO-MAP 包装时，不同深色切割处理在第 5 天的变色评分没有差异（ 0.34）。脂质氧化存在老化期×强化×包装相互作用（ 0.0033）。在展示的第 0 天，不同老化期和强化处理之间的 TBARS 值没有差异（ 0.54）。在 21 天老化和 HiOx-MAP 中，用 0.2%迷迭香强化的深色切割牛排的 TBARS 值低于 0.1%迷迭香强化的 TBARS 值（ 0.001）。结果表明，迷迭香强化与 CO 或 HiOx-MAP 结合具有改善深色切割牛肉表面颜色的潜力。
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