Vacuum skin pack of beef--a consumer friendly alternative.

The aim of this study was to assess how beef quality traits are affected by skin packaging compared with vacuum and high-oxygen modified atmosphere packaging (MAP; 80% O(2) and 20% CO(2)). Both M. longissimus dorsi from 6 young bulls were cut and aged in vacuum for 7 days and then cut into 3.

Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times.

The objective of the study was to determine if beef quality parameters differ between steaks in modified atmosphere packaging (MAP; 80% O₂and 20% CO₂) and in vacuum packaging. Both M. longissimus dorsi (LD) from ten young bulls were cut in steaks day 3 postmortem and frozen either directly or after storage for 5 or 15 days in MAP and/or vacuum.

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.

The aim was to investigate the effect of ageing large beef cuts directly in high oxygen modified atmosphere (MA) and how ageing time in vacuum influence meat quality when followed by retail packaging in high oxygen MA. Large cuts (10 cm long) of beef loin (LD) were aged for up to 25 days postmortem in different ageing systems at 4 degrees C. Ageing solely in high oxygen modified atmosphere (MA, 80% O(2)+20% CO(2)) for 5 or 10 days and ageing in vacuum for 5 or 15 days followed by high oxygen MA for 5 or 10 days were compared with ageing in vacuum for 5, 15 and 25 days.