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.
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| http://dx.doi.org/10.1016/j.meatsci.2025.109803 | DOI Listing |
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