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Aged beef stability in modified atmosphere packages.

Estabilidade de carne bovina em atmosfera modificada após maturação em embalagem a vácuo.

Author(s) : SARANTOPOULOS C. I. G. L., ALVES R. M. V., ARIMA H. K., CONTRERAS T. J., GOMES T. C.

Type of article: Article

Summary

Beef cuts of rump and sirloin steak were vacuum packaged and aged for 20 days at 0 deg C. They were then removed from the packages, packed in modified-atmosphere high-impact polystyrene trays and placed in gas-barrier bags (initial composition 68% oxygen/ 15% nitrogen/ 17% CO2 and 66% oxygen/ 17% nitrogen/ 18% CO2 respectively). For comparison, samples packed in a conventional air system were prepared, that is in expanded polystyrene trays wrapped with PVC stretch film. Periodically, the product stored at 1 plus or minus 1 deg C was evaluated microbiologically and sensorially with respect to drip loss and pH values. The headspace composition of the modified atmosphere packages was also evaluated. Results are given.

Details

  • Original title: Estabilidade de carne bovina em atmosfera modificada após maturação em embalagem a vácuo.
  • Record ID : 1998-3669
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 26 - n. 2
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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