Open Thesis_Isabel_Steffanie_Arteaga_Custode

172 Pages·2015·2.57 MB·English

by  Steffanie Arteaga

The Pennsylvania State University

The Graduate School

Department of Animal Science
INFLUENCE OF HEADSPACE GAS MIXTURE AND OXYGEN SCAVENGERS ON
MASTER PACKED GROUND BEEF STORAGE AND DISPLAY STABILITY
A Thesis in

Animal Science

by

Isabel Steffanie Arteaga Custode

 2015 Isabel Steffanie Arteaga Custode
Submitted in Partial Fulfillment
of the Requirements
for the Degree of
Master of Science

May 2015
The thesis of Isabel Steffanie Arteaga Custode was reviewed and approved* by the following:

Edward W. Mills
Associate Professor of Meat Science
Thesis Advisor

Jonathan A. Campbell
Assistant Professor of Meat Science
Extension Meat Specialist

Catherine N. Cutter
Professor of Food Science
Food Safety Extension Specialist – Muscle Foods

Robert G. Elkin
Professor of Avian Nutritional Biochemistry
Animal Science Graduate Program Coordinator

*Signatures are on file in the Graduate School
iii

ABSTRACT

Studies were performed to evaluate the influence of oxygen scavengers and different
headspace atmospheres on master packed ground beef storage and display stability, as well as
their effect on package characteristics. Master packed ground beef with 20% CO /80% N , 20%
2 2
CO /80% O , 30% CO /70% N , or 0.4% CO/30% CO /69.6% N and with or without oxygen
2 2 2 2 2 2
scavengers, Ageless® or FreshPax®, were stored at 0.5°C for up to 28 days and displayed at 4°C
for up to 4 days. Results indicated that changes in film deflation were mainly a result of carbon
dioxide concentration decrease in master packs. Comparing 20% CO /80% O with 20%
2 2
CO /80% N master packs without oxygen scavengers, high oxygen packages had slightly better
2 2
color stability during storage (p<0.05). However, these differences were not maintained during
display (p>0.05). In addition, TBARS as an indicator of lipid oxidation increased (p<0.05). To
improve color stability of low oxygen packages, the effect of oxygen scavengers during master
pack storage was investigated. As a result of decreased oxygen concentrations in the presence of
oxygen scavengers, transient discoloration was observed. In addition, red meat color, a* values
and oxymyoglobin concentration, was maintained for up to 28 days of storage. Nevertheless, a*
values during display decreased as storage time increased (p<0.05). The addition of CO in master
packs with oxygen scavengers improved meat redness, a* values and browning index, during
display (p<0.05). Aside from decreasing oxygen concentration, oxygen scavengers greatly
reduced headspace carbon dioxide and increased carbon monoxide concentrations during storage
(p<0.05). Among the microbial analyses performed, psychrotrophic bacteria counts were higher
after 14 and 21 days of storage when oxygen scavengers were not present (p<0.05). Oxygen
scavengers and CO independently and additively were beneficial for maintaining desirable fresh
meat color in master packed ground beef.
iv

TABLE OF CONTENTS
List of Figures ......................................................................................................................... vii
List of Tables ........................................................................................................................... x
Acknowledgements .................................................................................................................. xii
Chapter 1 Introduction ............................................................................................................. 1
Chapter 2 Literature Review .................................................................................................... 4
Meat Color Fundamentals ................................................................................................ 4
Meat bloom .............................................................................................................. 6
Transient discoloration ............................................................................................. 7
Display-ready Meat Packaging ........................................................................................ 8
Air permeable packaging ......................................................................................... 9
Vacuum packaging ................................................................................................... 9
Modified atmosphere packaging .............................................................................. 11
Master Packs .................................................................................................................... 12
Changes in headspace gas concentration in modified atmosphere packages ........... 14
Changes in meat color .............................................................................................. 16
Changes in microbial population .............................................................................. 19
The use of carbon monoxide .................................................................................... 22
The use of oxygen scavengers .................................................................................. 25
Conclusion ....................................................................................................................... 27
Chapter 3 Comparison of meat and package characteristics of high and low oxygen
master packed ground beef............................................................................................... 29
Abstract ............................................................................................................................ 29
Introduction ...................................................................................................................... 29
Material and Methods ...................................................................................................... 31
Packaging of meat .................................................................................................... 31
Experimental Plan .................................................................................................... 32
Film Deflation .......................................................................................................... 33
Gas Concentration .................................................................................................... 34
Color ......................................................................................................................... 34
Myoglobin Forms ..................................................................................................... 34
pH .......................................................................................................................... 35
Lipid Oxidation (TBARS) ........................................................................................ 35
Statistical Analysis ................................................................................................... 36
Results and Discussion ..................................................................................................... 36
Film Deflation .......................................................................................................... 36
Gas Concentrations .................................................................................................. 38
Color ......................................................................................................................... 39
Myoglobin Forms ..................................................................................................... 43
v

Lipid oxidation ......................................................................................................... 50
pH .......................................................................................................................... 52
Conclusions ...................................................................................................................... 53
Chapter 4 Oxygen scavengers’ contribute to color and gas concentration changes of
master packed ground beef............................................................................................... 55
Abstract ............................................................................................................................ 55
Introduction ...................................................................................................................... 55
Materials and Methods ..................................................................................................... 57
Packaging ................................................................................................................. 57
Experimental Plan .................................................................................................... 57
Film Deflation .......................................................................................................... 58
Dissolved carbon dioxide in meat ............................................................................ 58
Volume of carbon dioxide lost/absorbed .................................................................. 59
Gas Concentration .................................................................................................... 59
Color ......................................................................................................................... 60
Myoglobin Forms ..................................................................................................... 60
Statistical Analysis ................................................................................................... 61
Results and Discussion ..................................................................................................... 61
Study 1 ..................................................................................................................... 61
Study 2 ..................................................................................................................... 71
Conclusion ....................................................................................................................... 80
Chapter 5 The effect of oxygen scavengers and CO concentrations on color and package
2
characteristics of master packed ground beef .................................................................. 81
Abstract ............................................................................................................................ 81
Introduction ...................................................................................................................... 81
Materials and Methods ..................................................................................................... 83
Packaging ................................................................................................................. 83
Experimental Plan .................................................................................................... 84
Film Deflation .......................................................................................................... 84
Volume of carbon dioxide lost/absorbed .................................................................. 85
Gas Concentration .................................................................................................... 85
Color ......................................................................................................................... 86
Myoglobin Forms ..................................................................................................... 86
Statistical Analysis ................................................................................................... 87
Results and Discussion ..................................................................................................... 88
Volume of carbon dioxide lost/absorbed .................................................................. 88
Film Deflation .......................................................................................................... 91
Gas Concentrations .................................................................................................. 93
Color ......................................................................................................................... 98
Myoglobin Forms ..................................................................................................... 102
Conclusion ....................................................................................................................... 104
Chapter 6 Effect of oxygen scavenger and/or carbon monoxide on headspace gas, color,
and microbial counts of master packed ground beef ........................................................ 106
vi

Abstract ............................................................................................................................ 106
Introduction ...................................................................................................................... 107
Materials and Methods ..................................................................................................... 109
Packaging ................................................................................................................. 109
Experimental Plan .................................................................................................... 109
Film deflation ........................................................................................................... 110
Gas concentration ..................................................................................................... 111
Color ......................................................................................................................... 111
Browning index ........................................................................................................ 112
pH .......................................................................................................................... 112
Microbial analyses.................................................................................................... 112
Statistical Analysis ................................................................................................... 114
Results and Discussion ..................................................................................................... 114
Film deflation ........................................................................................................... 114
Gas concentrations ................................................................................................... 116
Color ......................................................................................................................... 122
Browning Index ........................................................................................................ 126
pH .......................................................................................................................... 128
Microbial analyses.................................................................................................... 129
Conclusion ....................................................................................................................... 137
Chapter 7 Conclusions ............................................................................................................. 139
Future Studies .................................................................................................................. 141
References ........................................................................................................................ 142
Appendix A Validation of carbon monoxide concentration results ................................ 154
Appendix B Images of overwrapped ground beef from treatments in Chapter 6 ........... 157
vii

LIST OF FIGURES
Figure 2-1. Principal myoglobin forms in meat. ...................................................................... 6
Figure 3-1. Effect of headspace gas and storage time of master packs on film deflation. ....... 37
Figure 3-2. Effect of headspace gas and storage time on oxygen and carbon dioxide
concentrations. ................................................................................................................. 39
Figure 3-3. Effect of headspace gas, storage time, and display time on a* value. ................... 42
Figure 3-4. Effect of headspace gas, storage time, and display time on b* value. .................. 43
Figure 3-5. Effect of headspace gas, storage time, and display time on oxymyoglobin. ......... 47
Figure 3-6. Effect of headspace gas, storage time, and display time on deoxymyoglobin. ..... 48
Figure 3-7. Effect of headspace gas, storage time, and display time on metmyoglobin. ......... 49
Figure 3-8. Effect of headspace gas, storage time, and display time on TBA values. ............. 52
Figure 4-1. Redness (a*) and yellowness (b*) of master packed ground beef over storage
time with and without 1-hour bloom. ............................................................................... 67
Figure 4-2. Color of ground beef following 1-hour bloom in air after master pack storage
for 0, 2, 3, and 8 days with and without oxygen scavenger. ............................................ 67
Figure 4-3. Oxymyoglobin, deoxymyoglobin, and metmyoglobin of master packed
ground beef over storage time with and without 1-hour bloom. ...................................... 70
Figure 4-4. Carbon dioxide volume lost from the package or absorbed by the oxygen
scavenger or the ground beef in master packs during storage. ......................................... 72
Figure 4-5. Rate of carbon dioxide migration to ground beef during storage in master
packs. ............................................................................................................................... 73
Figure 4-6. Film deflation of master packs over storage time with one oxygen scavenger,
empty, or with one oxygen scavenger and ground beef. .................................................. 74
Figure 4-7. Carbon dioxide concentration in the atmosphere of master packs over storage
time with one oxygen scavenger, empty, or with one oxygen scavenger and ground
beef. .................................................................................................................................. 75
Figure 4-8. Carbon monoxide concentration in the atmosphere of master packs over
storage time with one oxygen scavenger, empty, or with one oxygen scavenger and
ground beef. ..................................................................................................................... 76
Figure 4-9. Redness (a* value) and yellowness (b* value) of master packed ground beef
over storage time with and without 1-hour bloom. .......................................................... 77
viii

Figure 4-10. Oxymyoglobin, deoxymyoglobin, and metmyoglobin of master packed
ground beef over storage time with and without 1-hour bloom. ...................................... 79
Figure 5-1. Carbon dioxide volume lost from the master pack, A) 20% CO / 80% N B)
2 2
30% CO / 70% N headspace gas due to package permeability, oxygen scavenger
2 2
absorption FreshPax® or Ageless®, and ground beef solubility. .................................... 90
Figure 5-2. Carbon dioxide concentrations in master packs I) with ground beef packaged
in an oxygen permeable package and II) without ground beef in two headspace
atmospheres, 20% CO /80% N and 30% CO /70% N and with oxygen scavengers,
2 2 2 2
Ageless®, FreshPax®, or no oxygen scavenger added. ................................................... 96
Figure 5-3. Carbon monoxide concentrations in master packs I) with ground beef
packaged in an oxygen permeable package and II) without ground beef in two
different headspace atmospheres, 20% CO / 80% N and 30% CO / 70% N and
2 2 2 2
with different oxygen scavengers, Ageless®, FreshPax®, and no oxygen scavenger
added. ............................................................................................................................... 98
Figure 5-4. Redness (a* value) of master packed ground beef without or with one oxygen
scavenger (Ageless® or FreshPax®) stored for up to 28 days and displayed for up to
4 days. .............................................................................................................................. 101
Figure 5-5. Percentage of myoglobin forms of master packed ground beef after 1-hour
bloom without or with one oxygen scavenger (Ageless® or FreshPax®) over storage
time. ................................................................................................................................. 103
Figure 5-6. Percent oxymyoglobin of master packed ground beef without or with one
oxygen scavenger (Ageless® or FreshPax®) stored for up to 28 days and displayed
for up to 4 days. ................................................................................................................ 104
Figure 6-1. Experimental design .............................................................................................. 110
Figure 6-2. Film deflation of master packs over storage time in the presence/absence of
oxygen scavengers and ground beef. ............................................................................... 115
Figure 6-3. Oxygen concentration in the atmosphere of master packs over storage time
with one oxygen scavenger only, with ground beef only, or with one oxygen
scavenger and ground beef (Total). .................................................................................. 117
Figure 6-4. Carbon dioxide concentration in the atmosphere of master packs over storage
time in the presence/absence of oxygen scavengers and ground beef. ............................ 120
Figure 6-5. Carbon monoxide concentration in the atmosphere of I) N /CO and II)
2 2
CO/N /CO master packs over storage time in the presence/absence of oxygen
2 2
scavengers and ground beef. ............................................................................................ 122
Figure 6-6. CIE a* value (redness) of master packed ground beef with or without carbon
monoxide and an oxygen scavenger over storage and display time. ................................ 126
ix

Figure 6-7. Browning index of master packed ground beef with or without carbon
monoxide and an oxygen scavenger over storage and display time. ................................ 127
Figure 6-8. pH of master packed ground beef with or without carbon monoxide and an
oxygen scavenger over storage and display time. ............................................................ 129
Figure 6-9. Mesophilic aerobic bacteria counts in master packed ground beef over storage
and display time. .............................................................................................................. 134
Figure 6-10. Psychrotrophic bacteria counts in master packed ground beef with or
without carbon monoxide and an oxygen scavenger over storage and display time. ...... 134
Figure 6-11. Anaerobic bacteria counts in master packed ground beef with or without
carbon monoxide and an oxygen scavenger over storage and display time. .................... 135
Figure 6-12. Lactic acid bacteria counts in master packed ground beef over storage and
display time. ..................................................................................................................... 135
Figure 6-13. Microbial counts in master packed ground beef with I) N /CO + O
2 2 2
scavenger II) CO/N /CO + O scavenger III) CO/N /CO over storage and display
2 2 2 2 2
time. ................................................................................................................................. 136
x

LIST OF TABLES
Table 3-1. Experimental factors and levels used in the study. ................................................. 33
Table 3-2. Probability values (p-values) for main effects and interactions of quality
assessments of ground beef. ............................................................................................. 39
Table 3-3. Tukey Means Separation values for CIE L*a*b*. .................................................. 40
Table 3-4. Tukey Means Separation values for each myoglobin form. ................................... 46
Table 3-5. Tukey Means Separation for TBA values. ............................................................. 51
Table 3-6. Mean pH for different storage times, display times, and headspace gases. ............ 53
Table 4-1. Description of the studies performed and their specific packaging and storage
conditions. ........................................................................................................................ 58
Table 4-2. Percent carbon dioxide and carbon monoxide in the headspace of master
packed ground beef through 8 days of storage. ................................................................ 64
Table 5-1. Film deflation of master packs with different oxygen scavengers, storage time,
and with or without ground beef. ..................................................................................... 92
Table 5-2. Oxygen concentration in master packs. Interactions of oxygen scavengers with
presence of ground beef and oxygen scavengers with storage time................................. 94
Table 5-3. Main effect of oxygen scavengers and storage time over a* value and b* value
of meat previously stored in master packse and displayedf in a retail package for up
to 4 days. .......................................................................................................................... 101
Table 6-1. Effect of storage time and package component on oxygen concentration in
master packs. .................................................................................................................... 117
Table 6-2. Effect of headspace gas, storage time, and package component on carbon
dioxide concentration in master packs. ............................................................................ 119
Table 6-3. Effect of package system, storage time, and display time on CIE L*a*b*
values. .............................................................................................................................. 125
Table 6-4. Effect of package system, storage time, and display time on microbial counts
(log CFU/g). .................................................................................................................. 133
10
Table A-1. Means for main effects on gases concentrations. .................................................. 156
Table B-1. Images of overwrapped ground beef stored in different master pack systems
for up to 21 days and allowed to bloom for 1 hour. ......................................................... 157