Work

Oxygen barrier multilayer films: Effects on the quality and microbial community of yak meat during super-chilled storage

Year: 2025

Type: article

Abstract: Extending the shelf life of fresh yak meat remains challenging, and the impact of packaging with different oxygen barrier properties on storage quality is unclear. In this study, the effects of oxygen barrier multilayer films (MFs) with oxygen transmission rates (OTR) range of 0-10, 20-100, and above 1000 cm 3 /m 2 /day, which are commonly used in the industry, on the quality and microbial community of yak meat during super-chilled storage were investigated. The results suggested MFs with an OTR less than 56.0 cm 3 /m 2 /day significantly delayed pH increase while maintaining brightness and water holding capacity over a 10-day storage period. Texture analysis revealed the samples packaged with high oxygen barrier MFs exhibited higher hardness compared to other groups during the 15-day storage. Total viable counts (TVC) results indicated oxygen barrier MFs with an OTR less than 56.0 cm 3 /m 2 /day could inhibit bacteria growth and extend the shelf life to 20 days (TVC < 6.0 log CFU/g). Microbial community analysis revealed oxygen barrier MFs with an OTR less than 56.0 cm 3 /m 2 /day reduced the relative abundance of Pseudomonas and overall diversity of the microbial community in yak meat after 20 days of storage. These results imply that oxygen barrier packaging with an OTR less than 56.0 cm 3 /m 2 /day is highly effective in yak meat preservation. • Oxygen barrier multilayer films keep the yak meat quality under super-chilled storage. • The high oxygen barrier package inhibits the increase in pH and TVC of yak meat. • The hardness of yak meat is maintained in medium and high oxygen barrier packaging. • Medium and high oxygen barrier packages reduce the relative abundance of Pseudomonas. • The high oxygen barrier packages extended the shelf life of yak meat to 20 days.

Source: LWT

DOI: 10.1016/j.lwt.2025.117605