Influence of Injection, Packaging, and Storage Conditions on the Quality of Beef and Bison Steaks
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 71, Issue 2, pages S110–S118, March 2006
How to Cite
Pietrasik, Z., Dhanda, J. S., Shand, P. J. and Pegg, R. B. (2006), Influence of Injection, Packaging, and Storage Conditions on the Quality of Beef and Bison Steaks. Journal of Food Science, 71: S110–S118. doi: 10.1111/j.1365-2621.2006.tb08913.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050302 Submitted 5/20/05, Revised 6/27/05, Accepted 11/3/05.
- moisture enhancement;
- color stability;
- vacuum packaging
The combined effects of injection, packaging (modified atmosphere packaging [MAP] with 70% O2/ 30% CO2 and vacuum packaging [VP]), storage temperature (-1 °C and +4 °C), and storage time on the color, microbial and oxidative stability of beef and bison longissimus lumborum (LL) steaks were investigated. Beef LL steaks in MAP retained their bright red color longer than bison steaks. Bison steaks developed higher 2-Thiobarbituric acid reactive substances (TBARS) during storage, and this might have influenced the resulting rapid loss of redness from the bloomed meat. Storage at -1 °C in MAP provided greater color stability and a longer storage life for both meat species studied. Injection of salt/phosphate had a beneficial effect on the color stability of steaks during retail display; however, this positive effect was more pronounced for bison steaks compared with those of beef. Steaks stored overnight under MAP before retail display maintained the highest a* values for up to 5 d compared with those stored under vacuum. MAP-OV steaks generally maintained the highest OMB content for up to 5 d during retail display compared with those stored under vacuum. Nevertheless, OMB levels were significantly (P < 0.05) lower in bison steaks compared with those of beef irrespective of packaging treatments. Injected steaks and those stored at -1 °C had significantly (P < 0.05) higher OMB levels compared with non-injected counterparts and those stored at +4 °C, respectively. MAP is an excellent option for short-term storage due to its positive effects on meat color, but for longer storage, VP may be necessary. Storing meat under vacuum and then placing it under MAP just before retail display might be another option to increase shelf life.