Changes in the sensory properties of beef stored under different modified atmospheres

The aim of this study was to evaluate the sensory properties musculus longissimus lumborum (LL) collected from Holstein-Friesian Black-and-White (HF BW) bulls and stored for 7, 14 21 days under different modified atmospheres (MA): vacuum, 80% O2 + 20% CO2, 60% 30% CO2 10% N2, 40% 70% Ar. Meat in MA containing more susceptible undesirable changes colour. aroma raw meat, evaluated immediately after package opened, changed throughout storage. Beef scored lower taste thermal treatment. juiciness tenderness beef improved during storage, highest scores those attributes were assigned vacuum A decrease Warner-Bratzler shear force (WBSF) values a corresponding increase tenderness, point tenderization regardless storage conditions.