<abstract xmlns="http://www.w3.org/1999/xhtml">

The aim of this study was to analyze the fatty acid profile of intramuscular fat and the content of vitamin A, vitamin E and cholesterol in samples of the <italic>longissimus lumborum</italic> (LL) beef muscles and stored for 7, 14 and 21 days under modified atmospheres (MA): vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, 30% CO2 + 70% Ar). The experimental factors, i.e., storage time (ST) and MA composition, had no significant effect on the proportions of individual saturated fatty acids (SFAs), but they significantly modified the proportions of individual unsaturated fatty acids (UFAs) and the fatty acid profile of intramuscular fat (IMF). The study demonstrated that in order to minimize the loss of total UFAs, samples of the LL muscle should be cold-stored in MA 40% CO2 + 60% N2 for up to 14 days; MA 30% CO2 + 70% Ar also effectively prevented the loss of total PUFAs and eicosapentaenoic acid (EPA). The losses of vitamins A and E were lowest when beef was packaged under oxygen-free MA, in particular MA 30% CO2 + 70% Ar. Prolonged storage (21 days) did not contribute to significant vitamin losses, but it induced a decrease in cholesterol concentration, which was lower in vacuum-packaged samples than in those packaged in MA containing 60% O2 and MA composed of 40% CO2 + 60% N2.
</abstract>

The aim of this study was to analyze the fatty acid profile of intramuscular fat and the content of vitamin A, vitamin E and cholesterol in samples of the longissimus lumborum (LL) beef muscles and stored for 7, 14 and 21 days under modified atmospheres (MA): vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, 30% CO2 + 70% Ar). The experimental factors, i.e., storage time (ST) and MA composition, had no significant effect on the proportions of individual saturated fatty acids (SFAs), but they significantly modified the proportions of individual unsaturated fatty acids (UFAs) and the fatty acid profile of intramuscular fat (IMF). The study demonstrated that in order to minimize the loss of total UFAs, samples of the LL muscle should be cold-stored in MA 40% CO2 + 60% N2 for up to 14 days; MA 30% CO2 + 70% Ar also effectively prevented the loss of total PUFAs and eicosapentaenoic acid (EPA). The losses of vitamins A and E were lowest when beef was packaged under oxygen-free MA, in particular MA 30% CO2 + 70% Ar. Prolonged storage (21 days) did not contribute to significant vitamin losses, but it induced a decrease in cholesterol concentration, which was lower in vacuum-packaged samples than in those packaged in MA containing 60% O2 and MA composed of 40% CO2 + 60% N2.

The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (<italic>M. longissimus lumborum</italic>) Stored Under Different Modified Atmospheres

Department of Commodity Science and Processing of Animal Raw Materials

University of Warmia and Mazury in Olsztyn

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef () Stored Under Different Modified Atmospheres

The aim of this study was to analyze the fatty acid profile of intramuscular fat and the content of vitamin A, vitamin E and cholesterol in samples of the...

The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (M. longissimus lumborum) Stored Under Different Modified Atmospheres

Publicado en línea: 11 ene 2024

Páginas: 173 - 184

Recibido: 01 jun 2023

Aceptado: 30 nov 2023

DOI: https://doi.org/10.2478/aucft-2023-0015

Palabras clave
beef quality, fatty acids, vitamins, cholesterol, modified atmosphere, storage period

© 2023 Katarzyna Śmiecińska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (M. longissimus lumborum) Stored Under Different Modified Atmospheres

Publicado en línea: 11 ene 2024

Páginas: 173 - 184

Recibido: 01 jun 2023

Aceptado: 30 nov 2023

DOI: https://doi.org/10.2478/aucft-2023-0015

Palabras clavebeef quality, fatty acids, vitamins, cholesterol, modified atmosphere, storage period

© 2023 Katarzyna Śmiecińska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
beef quality, fatty acids, vitamins, cholesterol, modified atmosphere, storage period