Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution

The improvement of quality and the shelf life of veal by combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions was studied. The control samples C, air packaged only, D, air packaged sprayed by 0.02% dihydroquercetin solution, MAP, modified atmosphere packaging only, BMAP, modified atmosphere packaging sprayed by 0.02% butylated hydroxytoluene solution, and DMAP, modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution, were measured. The best results were obtained in modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution. Comparisons with control samples were expressed as reduction in acid value with 27.72%, peroxide value with 64.74%, 2-thiobarbituric acid reactive substances (TBARS) with 65.71%, and the pH with 6.18%. The acid and peroxide values, TBARS, and pH were decreased linearly in response when applying the combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions . The changes of amino nitrogen content of modified atmosphere packaging veal were not influenced statistically significantly by 0.02% dihydroquercetin solution . According to results obtained it was concluded that 80%O2/20%CO2 modified atmosphere packaged veal stored at °C after 0.02% dihydroquercetin solution treatment can preserve its quality and shelf life to 15？d postmortem. 1. Introduction The fresh veal is very popular on the market. During the chilled storage, the bovine meat quality deteriorates [1]. The meat spoilage is provoked by changes in protein and lipid fractions, caused by the autolytic processes [2], growth of putrefactive microflora [3], lipid [4], and pigment oxidation [5]. High oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization has been shown [6]. Additionally, the relationship between ageing of beef in high oxygen modified atmosphere, calpain activity, desmin degradation, and protein oxidation has been proven, too [2]. On the one hand, lipid oxidation is a problem for the veal shelf life because it provokes haemoglobin oxidation [7]. Typically, the consumers prefer veal that is brightly red. Oxymyoglobin formed during storage on the modified atmosphere packaged veal surface gives the meat precisely brightly red colour [3]. Oxymyoglobin is not stable and during storage slowly transforms to metmyoglobin giving meat the brown grey colour [8]. On the other part, veal neck is a comparatively high fat content meat, because between muscles are