Wagoner Madison P, Reyes Tristan M, Zorn Virgina E, Coursen Madison M, Corbitt Katie E, Wilborn Barney S, Starkey Charles W, Brandebourg Terry D, Belk Aeriel D, Bonner Tom, Sawyer Jason T
Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Department of Poultry Science, Auburn University, Auburn, AL 36849, USA.
Foods. 2022 Sep 28;11(19):3012. doi: 10.3390/foods11193012.
The impact of frozen storage on beef steaks prior to the retail setting may result in changes to the quality and safety of the packaged meat. Therefore, the objective of the current study was to evaluate fresh characteristics on previously frozen steaks during a simulated retail display. Steaks were allocated to one of three packaging treatments (MB, MDF, MFS) and stored frozen (−13 °C) for 25 days in the absence of light. After thawing, steaks were stored in a lighted retail case at 3 °C and evaluated for instrumental surface color, pH, purge loss, lipid oxidation, and microbial spoilage organisms throughout the 25-day fresh display period. There was an increase (p < 0.05) for aerobic plate counts and lipid oxidation from day 20 through 25 on steaks packaged in MFS and MDF, respectively. Steaks packaged in MB were redder (p < 0.05) and more vivid (C*) as storage time increased. Whereas lipid oxidation was greater (p < 0.05) throughout the entire display for steaks packaged in MFS and MDF. It is evident that barrier properties of MB limiting oxygen exposure of the steak preserved fresh meat characteristics after frozen storage. Results from the current study suggest that vacuum packaging films can aid in retarding detrimental effects caused by frozen storage after placing the steaks in fresh retail conditions.
在零售环节之前，冷冻储存对牛排的影响可能会导致包装肉类的质量和安全性发生变化。因此，本研究的目的是评估在模拟零售展示期间，预先冷冻的牛排的新鲜特性。牛排被分配到三种包装处理方式（MB、MDF、MFS）之一，并在无光条件下于-13°C冷冻储存25天。解冻后，牛排被储存在3°C的有光照的零售柜中，并在整个25天的新鲜展示期内对其进行仪器表面颜色、pH值、渗出损失、脂质氧化和微生物腐败菌的评估。分别在第20天至25天，MFS和MDF包装的牛排的需氧平板计数和脂质氧化有所增加（p<0.05）。随着储存时间的增加，MB包装的牛排颜色更红（p<0.05）且更鲜艳（C*）。而在整个展示期间，MFS和MDF包装的牛排的脂质氧化程度更高（p<0.05）。显然，MB的阻隔性能限制了牛排的氧气暴露，从而在冷冻储存后保留了新鲜肉类特性。本研究结果表明，真空包装薄膜在将牛排置于新鲜零售条件后，有助于减缓冷冻储存所造成的有害影响。
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