Effect of Packaging Method and Storage Time on Fatty Acid Profile and Oxidative Stability of Ground Beef Lipid Fraction During Refrigerated Storage

This study evaluated the effect of packaging method and storage time on the fatty acid profile and lipid stability of ground beef during 21 days of storage (0–4 °C). Ground beef was packaged under vacuum (VP) and modified atmosphere packaging (MAP 80% O2/20% CO2 and MAP 50% O2/50% CO2). Lipid oxidation progressed during storage particularly in MAP 80/20 samples, where TBARS reached 3.46 mg MDA/kg of product after 21 days, compared with 0.45 mg MDA/kg of product in VP samples. Redness (a*) decreased in MAP samples but remained stable in VP. Acid value increased, reaching 4.35 mg KOH/g fat in VP and 3.62 mg KOH/g fat in MAP 50/50. Despite oxidative changes, the fatty acid profile remained relatively stable, with saturated fatty acids accounting for 52–56% and oleic acid (33.85–38.99%) being predominant. VP most effectively limited the formation of secondary lipid oxidation products, as reflected by lower TBARS values, whereas MAP promoted lipid peroxidation during storage. These findings highlight the combined impact of packaging method and storage duration on the quality and stability of ground beef.