The microbiota influence on meat color stability of chilled beef steaks under two modified atmosphere packaging (MAP) systems was studied: HiOx-MAP (80% O₂/20% CO₂) and CO-MAP (0.4% CO/30% CO₂/69.6% N₂). Steaks were stored for up to 20 days at 2 °C. Headspace gas composition and color stability were evaluated. High-throughput sequencing analyses were performed to characterize bacterial community dynamics. For HiOx-MAP steaks, Pseudomonas spp. became the dominant species, and an increased oxygen consumption caused by these bacteria contributed to metmyoglobin (MetMb) formation from day 10. Functional analysis based on 16S rDNA sequencing predicted higher abundance of genes related to amino acid and lipid metabolism in HiOx-MAP bacterial communities compared to CO-MAP bacterial communities, which probably accelerated meat discoloration. Lactic acid bacteria dominated in CO-MAP steaks, in which Lactobacillus spp. and Lactococcus spp. contributed to improve redness and chroma, and reduce MetMb%, respectively. These findings help our understanding of color stability in CO-MAP steaks in comparison to HiOx-MAP steaks as influenced by the microbial community.

研究了两种气调包装（MAP）系统下微生物菌群对冷藏牛肉牛排肉色稳定性的影响：HiOx-MAP（80％O ₂ /20％CO ₂）和CO-MAP（0.4％CO / 30％CO ₂ /69.6% N ₂）。牛排在2°C下最多可保存20天。评价了顶空气体的组成和颜色稳定性。进行高通量测序分析以表征细菌群落动态。对于HiOx-MAP牛排，假单胞菌spp。从第10天开始，这些细菌成为优势种，由这些细菌引起的耗氧量增加导致了肌红蛋白（MetMb）的形成。基于16S rDNA测序的功能分析预测，HiOx-MAP细菌群落中与氨基酸和脂质代谢有关的基因含量更高与CO-MAP细菌群落相比，可能加速了肉的变色。乳酸菌在CO-MAP牛排中占主导地位，其中乳酸杆菌属。和乳球菌属。分别有助于改善红色和色度，并降低MetMb％。这些发现有助于我们理解与受微生物群落影响的HiOx-MAP牛排相比，CO-MAP牛排的颜色稳定性。