Effects of packaging atmospheres on the quality and shelf life of beef steaks.

Summary The eff ects of modified atmosphere packaging on the quality and shelf life of beef steaks were investigated. Beef steaks were packed under varying modifi ed atmosphere conditions (A = 70% CO2, 30% N2; B = 80% CO2, 20% O2; C = 30% CO2, 10% N2, 60% O2; D = 100% CO2; E= 100% O2) and vacuum. The lowest pH and TBA values were found in the samples packed with carbondioxide and vacuum. High level oxygen increased lipid oxidation during the storage. Oxygen in the pack also caused discoloration. Microbial inhibition was observed in case of presence of carbondioxide. The best quality was observed with 70% CO2, 30% N2 atmosphere. Shelf life of beef steaks packed under this atmosphere was 14 days.