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Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color

J. P. Grobbel^*, M. E. Dikeman^*, M. C. Hunt^* and G. A. Milliken

^* Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS Department of Statistics, Kansas State University, Manhattan, KS

mdikeman{at}ksu.edu

Abstract

The objectives were to determine the effects of packaging atmosphere and injection-enhancement on tenderness, sensory traits, desmin degradation, and display color of different beef muscles. Longissimus lumborum (LL; n = 12 pairs); semitendinosus (ST; n = 12 pairs); and triceps brachii (TB; n = 24 pairs; 12 from the same carcasses as the LL and ST and 12 additional pairs) were obtained from the same USDA Select, A-maturity carcasses. On d 7 postmortem, each muscle from one side of the carcass was injection-enhanced, and each muscle from the other side was non-enhanced. Steaks 2.54-cm thick were cut from the muscles and packaged in vacuum packaging (VP); ultra-low oxygen with CO (ULO₂CO) (0.4% CO/35% CO₂/69.6% N₂) modified atmosphere packaging (MAP); or high-oxygen MAP (HiO₂) (80% O₂/20% CO₂) and assigned to either 14 d tenderness or display followed by 18 or 28 d tenderness measurement. Steaks packaged in HiO₂ MAP were in dark storage (2°C) for 4 d and all other steaks for 14 d. Steaks for Warner-Bratzler shear force, sensory panel (n = 8 trained panelists), and desmin degradation were cooked to 70°C. Steaks were displayed under fluorescent lighting (2153 lux, 3000 K) for 7 d. Trained color panelists (n = 10) assigned display color scores. Enhanced steaks had lower (P < 0.05) Warner-Bratzler shear force values than non-enhanced steaks. Sensory panelists found that non-enhanced steaks packaged in ULO₂CO MAP or VP were more tender (P < 0.05), had more (P < 0.05) beef flavor, and had less (P < 0.05) off-flavors than steaks packaged in HiO₂ MAP. The LL and TB were more tender (P < 0.05) according to myofibrillar tenderness than the ST. Non-enhanced steaks were less (P < 0.05) juicy than enhanced steaks. The most common off-flavors associated with steaks packaged in HiO₂ MAP were oxidative or rancid. Enhanced steaks had more (P < 0.05) off-flavors than non-enhanced steaks, with typical descriptors of salty, metallic, or chemical, in addition to an undesirable mushy texture. Desmin degradation increased (P < 0.05) from 7 to 14 d postmortem and differed among muscles but was not affected (P > 0.05) by packaging or enhancement. Enhanced steaks were darker (P < 0.05) initially than non-enhanced steaks. Steaks packaged in HiO₂ MAP discolored faster (P < 0.05) and to a greater extent (P < 0.05) than steaks packaged in VP or ULO₂CO MAP. Non-enhanced muscles packaged in VP and ULO₂CO MAP had more stable display color and very desirable tenderness and flavor compared to those packaged in HiO₂ MAP.

Key Words: beef • display color • injection-enhancement • modified atmosphere packaging • postmortem proteolysis • sensory attributes