Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere

Beef steaks from six Spanish cattle breeds (Asturiana de los Valles, Moruch a, Parda Alpina, Pirenaica, Rubia Gallega and Retinta) were packaged under modified atmosphere (60% O-2, 30% CO2 and 10% N-2) Water loss, pH, thiobarb ituric acid values (TBA), aerobic plate counts, lactic acid bacteria and En terobacteriaceae counts, CIE L*a*b* colour values and the sensory propertie s of odour and colour were recorded before packaging (day 0) and after 5, 1 0 and 15 days of storage. A significant interaction (P < 0.05) between bree d and storage time was found for all variables, except water loss. Values o f pH were between 5.3 and 5.6; maximum water loss (2.64%) was reached after 10 days of storage; aerobic plate counts? lactic acid bacteria and Enterob acteriacea counts were lower than 10(7) CFU/g, and L* increased with storag e time while a* decreased (P < 0.05). The maximum shelf life of beef assess ed by sensory evaluation (regarding colour and odour degradation) was betwe en days 5 and 10 in meat from Retinta breed and between days 10 and 15 in m eat from the other breeds, shelf life was probably limited by lipid oxidati on. (C) 2000 Published by Elsevier Science Ltd.