Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation

The purpose of this study was to investigate the status of myoglobin, lipid oxidation and MetMb reductase of beef and its influential mechanism on color stability during postmortem aging under three packaging systems. Fresh bovine longissimus dorsi muscles were packaged under air-permeable packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP, 80% O2 + 20% CO2) and stored at 4C in dark for 10 days. The color of beef from MAP was more stable, while OxyMb content and MetMb reductase activity of VP were higher than those from samples of AP and MAP at 7 and 10 days (P < 0.05). The lipid oxidation of VP samples was significantly lower than those of samples from AP and MAP (P < 0.05). In conclusion, MetMb reductase activity, the status of lipid and myoglobin could be the key factors that decide the color stability of beef during chilled storage under different packaging conditions. Practical Applications MAP is often introduced for the packaging of small cuts and high-priced fresh beef such as psoas major (PM) or muscles to preserve stable bright red color and extend the shelf life. Modified atmosphere packaging (MAP) can affect the tenderness of beef through oxidative modifications during chilled storage. However, the potential mechanism about how MAP, VP and AP influence color stability of beef samples is still unclear. Our results suggest that the decrease of color stability of beef samples from AP and MAP could be closely associated with myoglobin and lipid oxidation and the color stability of AP and MAP beef samples was further lower the level of color stability compared with VP during chilled storage. VP improved color stability of fresh beef obviously during chilled storage.