Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaks.

This study investigated the effects of CO-pretreatments on three bovine muscles: Psoas major (PM), Gluteus medius (GM) and Semitendinosus (ST) on colour stability and quality attributes under anaerobic conditions. Steaks were exposed to one of four pretreatments: 1% CO for 5 h, 5% CO for 5 h, 1% CO for 24 h, with 60% CO (balance N) or untreated (control) and then vacuum packaged and displayed (28 days at 2 °C). CO pretreatments improved redness for colour labile muscles (PM and GM).

The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaks.

The effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, LTL) prior to vacuum packaging and display temperature on colour stability, shelf life and tenderness was determined. Steaks were exposed to 5% CO, 60% CO and 35% N for 3 (CO3), 5 (CO5) or 7 (CO7) h, followed by 28 days display at 2 °C (good industry practice) or 6 °C (mild abuse). CO5 was the optimum exposure time as it induced the desirable colour while not retaining the bright colour, irrespective of display temperature.

The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An overview.

Carbon monoxide (CO) has many value-added benefits in meat packaging due to its colour stabilising effects and enhancement of meat quality attributes. The regulation of CO within meat packaging varies worldwide and remains a topical and controversial issue. CO is prohibited in the EU for use in meat packaging mainly due to fears it may mask spoilage therefore misleading consumers.

The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks.

The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus thoracis et lumborum, LTL) on quality attributes, primarily colour stability was investigated. The aim was to determine the optimum pretreatment that would induce the desirable red colour, while allowing discoloration to occur by the end of a 28-day display period (2°C), so as to not mask spoilage. A range of pretreatment exposure times (1, 3, 5, 7, 9, 15 and 24h) were applied to steaks using a gas mixture of 5% CO, 60% CO and 35% N.