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Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems

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dc.contributor.authorLuzardo, Santiago, author
dc.contributor.authorBelk, Keith E., advisor
dc.contributor.authorWoerner, Dale R., committee member
dc.contributor.authorTatum, J. Daryl, committee member
dc.contributor.authorHess, Ann M., committee member
dc.date.accessioned2016-07-12T23:03:08Z
dc.date.available2016-07-12T23:03:08Z
dc.date.issued2016
dc.description.abstractThe objective of this study was to evaluate the influence of packaging during storage of strip loins (to simulate export shipment) from steers fattened on intensive grazing systems (Uruguay; UR) or on high concentrate diet (United States; US) on retail display life color, microbial growth, fatty acids profile, lipid peroxidation and vitamin E content. Four different packaging treatments were applied to UR and US strip loins or steaks during 35 d storage; treatments were applied 7 d following slaughter. After 35 d storage, the samples were evaluated during simulated retail display for 6 d. In block 1, the treatments were: vacuum packaging (VP); low-oxygen modified atmosphere packaging (MAP) with nitrogen (N2) and CO2 (MAP/CO2); low oxygen MAP with N2 plus CO2 and carbon monoxide (CO); VP plus an application of peroxyacetic acid (VP/PAA). In block 2, the treatments were: VP, MAP/CO and VP with ethyl-N-lauroyl-L arginate HCl (LAE) incorporated into the film as an antimicrobial agent (VP/AM). In block 3, the treatments were: VP, MAP/CO2, MAP/CO and VP/AM. Regardless of production system and packaging treatment, mesophilic and psychrotrophic counts of 6.9 to 7.8 log10 CFU/cm2, and 6.7 to 7.7 log10 CFU/cm2, respectively, were obtained at the end of retail display, except for US samples in blocks 2 and 3 (5.5 to 6.3 log10 CFU/cm2). The UR strip loins packaged with MAP/CO had greater (P < 0.05) a* values than product packaged in VP/PA and MAP/CO2 following 6 d of display. For US beef, the MAP/CO treatment resulted in the reddest lean color (P < 0.05) compared to the other three packaging treatments in block 1. In blocks 2 and 3, the UR strip loin steaks packaged in MAP/CO also had the greatest a* values compared to the other three treatments, but no differences (P > 0.05) were detected among the VP treatments and the MAP/CO in the US steaks at the end of retail display. Only system (in block 1, and blocks 2 and 3), and time (in block 1) affected (P < 0.005) lightness (L*). In all blocks, US samples had greater L* values than UR samples (32.6 vs. 28.5; P = 0.0015, for block 1; and 33.4 vs. 31.1; P < 0.0001 for blocks 2 and 3). Vitamin E content in UR steaks, regardless of packaging treatment, was greater (P < 0.05) than US steaks. No effect of packaging treatment (P > 0.05) was observed by country of origin at the different display times in block 1, but UR beef displayed for 0 d from the MAP/CO2 treatment had greater (P < 0.05) vitamin E content than beef from the other three packaging treatments in blocks 2 and 3. Packaging x system, system x time and packaging x system x time interactions were not significant for any of the fatty acids analyzed on this study. Beef from UR had lower (P < 0.05) SFA and MUFA concentrations and greater (P < 0.05) PUFA, n-6 and n-3 concentrations than US beef when evaluated during retail display. Beef from UR developed more detectable (P < 0.05) oxidized odor than US samples while the latter exhibited a greater (P < 0.05) sour odor than UR grass-fed samples. Values from TBARS were influenced by significant packaging x system x time interaction in block 1 (P = 0.0027) and in blocks 2 and 3 (P = 0.0104). In block 1, UR beef had a greater (P < 0.001) TBARS values than US samples on d 0 of display, but TBARS values tended to decrease during retail display and differences almost disappear by the end of the display period. For blocks 2 and 3, TBARS value tended to increase between d 0 to d 6 of retail display in the UR and US samples. Complexity of fresh meat post-mortem chemistry warrants a more comprehensive and systemic approach to maximize shelf-life.
dc.format.mediumborn digital
dc.format.mediumdoctoral dissertations
dc.identifierLuzardo_colostate_0053A_13433.pdf
dc.identifier.urihttp://hdl.handle.net/10217/173338
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartof2000-2019
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectmicrobial growth
dc.subjectproduction system
dc.subjectstrip loin
dc.subjectpackaging
dc.subjectbeef
dc.subjectshelf-life
dc.titleEffect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems
dc.typeText
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
thesis.degree.disciplineAnimal Sciences
thesis.degree.grantorColorado State University
thesis.degree.levelDoctoral
thesis.degree.nameDoctor of Philosophy (Ph.D.)

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