The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (<i>M. longissimus lumborum</i>) Stored Under Different Modified Atmospheres

Summary

Abstract The aim of this study was to analyze the fatty acid profile of intramuscular fat and the content of vitamin A, vitamin E and cholesterol in samples of the longissimus lumborum (LL) beef muscles and stored for 7, 14 and 21 days under modified atmospheres (MA): vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, 30% CO2 + 70% Ar). The experimental factors, i.e., storage time (ST) and MA composition, had no significant effect on the proportions of individual saturated fatty acids (SFAs), but they significantly modified the proportions of individual unsaturated fatty acids (UFAs) and the fatty acid profile of intramuscular fat (IMF). The study demonstrated that in order to minimize the loss of total UFAs, samples of the LL muscle should be cold-stored