ABSTRACT This study was targeted to investigate the effect of the combination of aqueous ozone (AO) and sodium citrate (SC) pretreatment on quality of vacuum packaged beef stored at chilling temperature. The steers were randomly divided into five treatment groups, containing the group C (steers without any treatment), DW (steers pretreated with distilled water), AO, SC and AO+SC. During processing, the parameters included total Viable Count (TVC), total Volatile Basic Nitrogen (TVB-N), pH, meat color, metmyoglobin (Met-Mb), thiobarbituric acid reactive substances (TBArs), Warner–Bratzler shear force (WBSF), and purge loss were measured and compared. Firstly, the TVC in beef steaks of group AO+SC was significantly lower than group AO and SC during the whole storage (P < .05). In addition, the TVB-N values in AO+ SC group were significantly decreased than AO group at the end of storage time. Furthermore, compared with the group only treated by AO, the group AO+SC displayed higher L* (lightness) value, lower a* (redness) value and lower Met-Mb. The values of WBSF and purge loss of group AO+SC was lower than group AO, as well as TBArs. The treatment methods and storage time had significant interactive effects on TVC, TVB-N, pH, L*, Met-Mb, and TBArs (P < .05). The combination treatment of AO and SC showed better effect on inhibiting the microbial growth and decreased the deteriorated effect of AO on beef quality including TBArs, WBSF, and purge loss.

中文翻译：

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臭氧水溶液和柠檬酸钠处理对真空包装牛肉质量的影响

摘要 本研究旨在研究臭氧水溶液 (AO) 和柠檬酸钠 (SC) 预处理组合对冷藏温度下真空包装牛肉质量的影响。将公牛随机分为五个处理组，包括C组（未经任何处理的公牛）、DW（用蒸馏水预处理的公牛）、AO、SC和AO+SC。在加工过程中，参数包括总活细胞计数 (TVC)、总挥发性碱性氮 (TVB-N)、pH、肉色、高铁肌红蛋白 (Met-Mb)、硫代巴比妥酸反应物质 (TBArs)、Warner-Bratzler 剪切力 (WBSF) )，并测量和比较吹扫损失。首先，在整个储存过程中，AO+SC 组牛排的 TVC 显着低于 AO 和 SC 组（P < .05）。此外，AO+SC组的TVB-N值在贮藏结束时明显低于AO组。此外，与仅用 AO 处理的组相比，AO+SC 组显示出更高的 L*（亮度）值、更低的 a*（红色）值和更低的 Met-Mb。AO+SC 组的 WBSF 和吹扫损失值低于 AO 组，以及 TBArs。处理方法和储存时间对 TVC、TVB-N、pH、L*、Met-Mb 和 TBArs 有显着的交互作用（P < .05）。AO和SC联合处理显示出更好的抑制微生物生长的效果，并减少了AO对牛肉品质的恶化影响，包括TBAs、WBSF和净化损失。较低的 a*（红色）值和较低的 Met-Mb。AO+SC 组的 WBSF 和吹扫损失值低于 AO 组，以及 TBArs。处理方法和储存时间对 TVC、TVB-N、pH、L*、Met-Mb 和 TBArs 有显着的交互作用（P < .05）。AO和SC联合处理显示出更好的抑制微生物生长的效果，并减少了AO对牛肉品质的恶化影响，包括TBAs、WBSF和净化损失。较低的 a*（红色）值和较低的 Met-Mb。AO+SC 组的 WBSF 和吹扫损失值低于 AO 组，以及 TBArs。处理方法和储存时间对 TVC、TVB-N、pH、L*、Met-Mb 和 TBArs 有显着的交互作用（P < .05）。AO和SC联合处理显示出更好的抑制微生物生长的效果，并减少了AO对牛肉品质的恶化影响，包括TBAs、WBSF和净化损失。