Effect Of Calcium Lactate With Different Packaging Systems On Stability Of Cool Beef During Storage

Color is a very important indicator for consumers to judge the shelf life and acceptability of fresh meat,so it is particularly important to maintain its flesh stability during the process of aerobic storage of cold meat.In recent years,cooled beef has gradually become the mainstream of meat consumption because of its safety,health,and nutrient-rich,and the fade of shelf life has become one of the key issues that limit the shelf life of cooled beef.In this dissertation,the LD was used as the raw material,0.3%calcium lactate was injected and the same amount of water was injected(control)to judge the effect of calcium lactate added on the mitochondrial structure of bovine longissimus muscle.By using calcium lactate injection with different packaging methods to determine the correlation between various factors and flesh color,a new method of cooling beef color protection was developed.The result is as follows:(1)Using the LD as raw material,inject 0.3%calcium lactate and inject an equal volume of deionized water(control).The mitochondrial membrane permeability,membrane potential,and SDH activity were all decreased by measuring the corresponding indicators of mitochondrial physiological injury.The decrease range of the calcium lactate treatment group was significantly smaller than that of the control group.Microstructural observations could hardly find a complete mitochondria in the 7 day field.In the calcium lactate treatment group,mitochondrial vacuoles were visibly seen.(2)Vacuum packaging can always maintain a good L~*value and show a trend of rising first and then decreasing.The L~*value of the control group gradually decreases with the extension of the refrigerating time,and the a~*value shows a trend of increasing first and then decreasing.The lower b~*values showed an upward trend.The control group,PA/PE,and PET/PE packs increased by 22.07%,18.17%,and 23.53%.(3)The pH of the control group rose rapidly after 4 days,but the sap loss rate was lower than that of the vacuum packing group.The result of the volatile base nitrogen showed that the vacuum packaging group was in the second-grade fresh meat standard during the cold storage period,and the tray packaging was corrupted and inedible for 9 days.(4)The OMb content of the high barrier packaging material PET/PE package is significantly higher than that of the PA/PE package,so that the PET/PE package group in the cold storage period has a better flesh color.The LDH activity and NADH content in the PET/PE packaging group were higher,and the packaged beef had better flesh color stability.(5)The process of deteriorating flesh color is accompanied by an increase in the degree of lipid oxidation.During cold storage,the MDA content in the vacuum-packed group was significantly lower than that of the control group.The endogenous antioxidants of the threeIn summary,the injection of calcium lactate into the cooled beef can reduce mitochondrial damage and protect the integrity of the mitochondrial internal structure.The packaging materials with high oxygen barrier properties in the vacuum packaging group have better antioxidant activity and are conducive to maintaining the stability of flesh color.