Effect of carbon monoxide and high oxygen modified atmosphere packaging (MAP) on quality characteristics of beef strip steaks

Abstract

Carbon monoxide (CO), recently approved as a modified atmosphere packaging (MAP) gas, has the potential to extend color shelf life in case-ready beef. The objective was to determine how CO versus traditional high oxygen MAP treatments affect beef quality. Strip loins were enhanced with a commercial phosphate-salt solution. Steaks were cut, packaged in atmospheres containing either 0.4% CO/30% CO2/69.6% N2 (HiOx) or 80% O2/20% CO 2 (HiOx), aged in the dark for 12 and 26 days, and placed in a lighted retail display case. Steaks were visually evaluated by trained pane lists using a 7-point color scale and a 5-point surf ace sheen scale. On days 14 and 28, packages were opened, and steaks were cooked for consumer evaluation. Cooked steaks were cut through for internal cooked color evaluation. Results indicate that CO had no effect on flavor or acceptability and minimal effects on other characteristics, such as color, sheen and purge loss. If the CO environment provides microbiological stability through 28 days, it can be expected that the raw product appearance will not differ from steaks in traditional HiOx packaging. © 2007, Blackwell Publishing.