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Keywords

Cattlemen's Day, 2008; Kansas Agricultural Experiment Station contribution; no. 08-212-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 995; Beef; Cattle; Modified atmosphere packaging (MAP); Injection-enhancement; Beef tenderness; Sensory traits

Abstract

Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (HiO2) modified atmosphere packaging (MAP) has a desirable bright red display color but may have increased off- flavors and decreased tenderness. According to several international research reports, steaks aged and packaged in HiO2 MAP had more off-flavor, including warmed-over flavor, and were less tender and juicy than steaks aged in vacuum packaging (VP). Research at Kansas State University found that injection-enhanced beef quadriceps muscles packaged in HiO2 MAP were less tender and had more offflavors than those in ultra-low oxygen MAP. Detrimental effects of O2 on tenderness might be caused by protein oxidation. Oxidation of beef muscle proteins early postmortem inactivates the primary enzyme (μ-calpain) necessary to break down proteins postmortem, which results in decreased myofibrillar proteolysis and limited tenderization. Injection-enhancement improves tenderness and juiciness while decreasing variation and often is used in conjunction with MAP. Several studies have reported that enhanced steaks were more tender and juicy than non-enhanced steaks. Several researchers found an increase in beef flavor associated with enhanced steaks, but others have reported a decreased or no change in beef flavor. Offflavors associated with enhanced beef include salty and oxidative. Objectives of our study were to determine the effects of packaging atmosphere and injection-enhancement on beef strip loin, eye of round, and chuck clod tenderness, sensory traits, and desmin degradation.

First page

19

Last page

23

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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