Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves

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dc.contributor.authorKowalczyk, Marek
dc.contributor.authorDomaradzki, Piotr
dc.contributor.authorZiomek, Monika
dc.contributor.authorSkałecki, Piotr
dc.contributor.authorKaliniak-Dziura, Agnieszka
dc.contributor.authorŻółkiewski, Paweł
dc.contributor.authorChmielowiec-Korzeniowska, Anna
dc.contributor.authorKędzierska-Matysek, Monika
dc.contributor.authorUkalska-Jaruga, Aleksandra
dc.contributor.authorGrenda, Tomasz
dc.contributor.authorNuvoloni, Roberta
dc.contributor.authorFlorek, Mariusz
dc.date.accessioned2024-10-31T09:41:32Z
dc.date.available2024-10-31T09:41:32Z
dc.date.issued2024
dc.description.abstractThe packaging system is one of the factors influencing the preservation of the nutritional value, microbiological safety, and sensory attributes of meat. The study investigated changes in physicochemical and microbiological properties taking place during 15-day refrigerated storage of two calf muscles, the longissimus lumborum (LL) and semitendinosus (ST), packaged in three systems, respectively, vacuum packing (VP), modified atmosphere packaging (MAP, 80% O2 + 20% CO2), and a combined system (VP + MAP, 8 d in VP followed by 7 d in MAP). LL and ST stored in VP had significantly lower levels of lipid oxidation, higher α-tocopherol content, and higher instrumentally measured tenderness in comparison with the samples stored in MAP. On the other hand, the MAP samples had lower purge loss at 5 and 15 days, a higher proportion of oxymyoglobin up to 10 days of storage, and a better microbiological status. Calf muscle samples stored in the VP + MAP system had intermediate values for TBARS and α-tocopherol content and at the same time were the most tender and had the lowest counts of Pseudomonas and Enterobacteriaceae bacteria at 15 days. All packaging systems ensured relatively good quality of veal characteristics up to the last day of storage. However, for MAP at 15 days of storage, unfavourable changes in colour (a high level of metmyoglobin and a decrease in oxymyoglobin, redness and R630/580 ratio) and in the lipid fraction (a high TBARS value and a significant decrease in α-tocopherol content) were observed.
dc.description.sponsorshipProject financed under the program of the Minister of Science and Higher Education under the name “Regional Initiative of Excellence” in 2019–2023 project number 029/RID/2018/19 funding amount 11 927 330.00 PLN.
dc.identifier.citationMeat Science, 216, 2024, 109590
dc.identifier.doi10.1016/j.meatsci.2024.109590
dc.identifier.issn0309-1740
dc.identifier.urihttps://bc.iung.pl/handle/123456789/1862
dc.language.isoen
dc.publisherElsevier
dc.subjectveal
dc.subjectmodified atmosphere packaging (MAP)
dc.subjectvacuum packaging (VP)
dc.subjectcolour
dc.subjecttenderness
dc.subjectstorage time
dc.subjectmicrobiology
dc.titleEffect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves
dc.typeArticle
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