Effects of different modified atmosphere treatments on lipid oxidation in spiced beef at different storage temperatures

The high moisture and nutrient contents of spiced beef make it popular with consumers but present challenges for its storage, as spoilage is a common phenomenon. Therefore, for identifying packaging methods to reduce spoilage during storage, this study investigated the effects of 5% O(2) (low oxygen), 70% CO(2) (high carbon dioxide), and 5% O(2)/70% CO(2)/25% N(2) (compound group) on lipid oxidation in spiced beef in the test groups and a vacuum‐packed group (control) at storage temperatures of 4, 25, and 60°C. The pH, thiobarbituric acid (TBA), anisidine value (AV), and peroxide value (POV) of the spiced beef were determined. Results indicated that 70% CO(2) and storage at 4 and 25°C showed the strongest ability to inhibit the rancidity in spiced beef. The 5% O(2) group delayed both initial oxidation and secondary oxidation of lipids. Although the compound group significantly inhibited the rancidity in spiced beef at 60°C, it could not maintain such inhibition for long. Among all the groups, the 70% CO(2) group demonstrated maximum inhibition of initial lipid oxidation and suppressed the secondary oxidation of lipids for the longest time. Thus, the modified atmosphere packaging with O(2) and CO(2) can regulate the fat oxidation in meat products and effectively improve their flavor maintenance.