Feng Chengcheng, Sun Kaiyang, Zhang Yimin, Liang Rongrong, Mao Yanwei, Hopkins David L, Zhu Lixian, Luo Xin, Yang Xiaoyin
Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, PR China.
Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, PR China; Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, Tai'an, Shandong 271018, PR China.
Meat Sci. 2025 Jul;225:109803. doi: 10.1016/j.meatsci.2025.109803. Epub 2025 Mar 5.
This study investigated the influence of various oxygen (O) levels on the storage quality of chilled beef steaks with different initial microbial loads (low initial microbial loads, LIML; high initial microbial loads, HIML). The steaks were stored under three modified atmosphere packaging (MAP) systems (MAP70 = 70 % O/30 % CO; MAP50 = 50 % O/30 % CO/20 % N; MAP30 = 30 % O/30 % CO/40 % N) for 20 days. Oxygen levels had no impact on bacterial counts and microbial diversity during storage, in which Serratia and Brochothrix became predominant bacteria. No differences in a*, b*, chroma, and sensorial traits were observed for LIML steaks under the three MAP systems, but MAP30 steaks showed the lowest (P < 0.05) lipid and protein oxidation. Compared to MAP70, MAP50 instead of MAP30 was sufficient to maintain a similar meat color and a better oxidative stability for HIML steaks. Overall, microbial proliferation was a significant determinant for the color stability of MAP beef, and therefore the O optimization in high‑oxygen MAP should take initial microbial loads into account.
本研究调查了不同氧气（O）水平对具有不同初始微生物负荷（低初始微生物负荷，LIML；高初始微生物负荷，HIML）的冷藏牛排贮藏品质的影响。牛排分别在三种气调包装（MAP）系统（MAP70 = 70% O/30% CO；MAP50 = 50% O/30% CO/20% N；MAP30 = 30% O/30% CO/40% N）下贮藏20天。贮藏期间，氧气水平对细菌数量和微生物多样性没有影响，其中沙雷氏菌属和热杀索丝菌属成为优势菌。在三种MAP系统下，LIML牛排的a*、b*、色度和感官特性均未观察到差异，但MAP30牛排的脂质和蛋白质氧化程度最低（P < 0.05）。与MAP70相比，对于HIML牛排，MAP50而非MAP30足以保持相似的肉色和更好的氧化稳定性。总体而言，微生物增殖是MAP牛肉颜色稳定性的一个重要决定因素，因此高氧MAP中的氧气优化应考虑初始微生物负荷。
