One of the most important
quality aspects ofmeat, in particular beef, is tenderness. Recent findings demonstrate that
the tenderness of beef does not increase during storage in the commonly used
atmospheres with 70–80% oxygen, as in contrast to vacuum or anaerobic gas
storage. The causes for the lack of tenderization in high-oxygen atmospheres
are not known, but protein oxidation or reduced enzymatic activities could
explain insufficient tenderness. As a consequence of the findings, meat should
be sufficiently tenderized before being packaged in high-oxygen atmospheres. To
avoid unacceptable tough meat, the meat should preferably be packaged in vacuum
or anaerobic low-carbon monoxide atmospheres.
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