Effect of packaging on film paper or in vacuum on characteristics before and after aging of meat from bulls finished in feedlot
DOI:
https://doi.org/10.31533/pubvet.v14n5a580.1-11Keywords:
Antioxidants, meat cattle, packaging, Longissimus, lipids oxidationAbstract
This work was conducted to evaluate the influence of the packaging method (in a tray wrapped in film paper or vacuum) on pH, color, texture, lipid oxidation, and antioxidant activity of beef before aging (day 1) and aging for 3, 7 and 14 days. The samples of meat were obtained from 36 animals finished in feedlot for 84 days. After collection, Longissimus dorsi was filleted in 2.5 cm samples packed in a tray wrapped in film or vacuum for 3, 7 and 14 days. Meats in vacuum packaging showed lower pH (P < 0.001). The aging time reduced (P < 0.001) pH value of the meat in both methodologies. Cooking losses were higher (P < 0.001) for vacuum-packed meats and were reduced with aging time. The L* values were not changed (P > 0.05) by the packaging, but were reduced by aging. The values of a* were not altered (P > 0.05) by the packaging, but were increased by aging. The texture and lipid oxidation were not altered (P > 0.05) by the packaging, but the texture was improved by aging, while the lipid oxidation increased. The packaging and aging days had no effect (P > 0.05) on antioxidant activity of the meat as measured by three methodologies (ABTS, DPPH and FRAP).
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Copyright (c) 2020 Aylle Medeiros Matos, Edinéia Bonin, Venicio Macedo Carvalho, Vanessa Duarte, Murilo Augusto Tagiariolli, Luiz Fernando Costa e Silva, Rodolpho Martin do Prado, Ana Carolina Pelaes Vital, Ivanor Nunes do Prado
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