Department of Agro-industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture - University of São Paulo, Piracicaba, SP, Brazil.
Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences - University of São Paulo, São Paulo, SP, Brazil; Food Research Center FoRC, University of São Paulo, São Paulo, SP, Brazil.
Food Res Int. 2021 May;143:110226. doi: 10.1016/j.foodres.2021.110226. Epub 2021 Feb 26.
Nellore (Bos indicus) cows play an important role in Brazilian beef production. Here, we investigated whether modified atmosphere packaging (MAP) technology could contribute to improving the quality of Nellore cow steaks. To verify this, steaks obtained from Longissimus thoracis et lumborum (LTL) were stored at 2 °C for 28 days using different packaging systems, with one being vacuum and the others being three MAP systems: 75% O/25% CO (75%O-MAP), 60% CO/0.2% CO/39.8% N and 40% CO/0.4% CO/59.6% N (0.2%CO-MAP and 0.4%CO-MAP, respectively). Steaks packaged using the CO-MAP showed improved color stability of fresh meat. In turn, the 75%O-MAP drastically affected the oxidative stability related to proteins and lipids compared to both anaerobic environments (CO-MAP and vacuum). The CO-MAP increased tenderization and ultrastructural changes when compared to the aerobic MAP without affecting pH, collagen or cooking loss, which were influenced by the storage time. In conclusion, MAP technology may improve the quality and appearance of fresh meat originating from Nellore cows, being a promising alternative for the Brazilian beef industry.
贝洛奥里藏特牛（Bos indicus）在巴西牛肉生产中起着重要作用。在这里，我们研究了改良气氛包装（MAP）技术是否有助于提高贝洛奥里藏特牛牛排的质量。为了验证这一点，使用不同的包装系统在 2°C 下储存取自 Longissimus thoracis et lumborum（LTL）的牛排 28 天，其中一个是真空，其他三个是三种 MAP 系统：75%O/25%CO（75%O-MAP）、60%CO/0.2%CO/39.8%N 和 40%CO/0.4%CO/59.6%N（分别为 0.2%CO-MAP 和 0.4%CO-MAP）。使用 CO-MAP 包装的牛排表现出更好的鲜肉颜色稳定性。相比之下，75%O-MAP 与两种厌氧环境（CO-MAP 和真空）相比，对蛋白质和脂质的氧化稳定性有明显影响。CO-MAP 与有氧 MAP 相比，可增加嫩度和超微结构变化，而不会影响 pH 值、胶原蛋白或蒸煮损失，这些都会受到储存时间的影响。总之，MAP 技术可以改善来自贝洛奥里藏特牛的鲜肉质量和外观，是巴西牛肉行业的一种有前途的替代方法。
