ArticleFoods (Basel, Switzerland)2021
Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC-Accurate Mass Spectrometry.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying.Foods (Basel, Switzerland) · 2026Article
- Comparative microbial and metabolite profiles of air-dried beef jerky and air-dried mutton jerky under identical natural drying conditions.Food chemistry. Molecular sciences · 2026Article
- Production Systems and Feeding Strategies in the Aromatic Fingerprinting of Animal-Derived Foods: Invited Review.Foods (Basel, Switzerland) · 2025Review
- Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences.Foods (Basel, Switzerland) · 2025Article
- Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh.Food science of animal resources · 2024Article
- Formation and Analysis of Volatile and Odor Compounds in Meat-A Review.Molecules (Basel, Switzerland) · 2022Review
- A Novel Gas Sensor for Detecting Pork Freshness Based on PANI/AgNWs/Silk.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The volatile profile of raw beef contains vital information related to meat quality and freshness. This qualitative study examines the effect of packaging system on the formation and release of volatile organic compounds (VOCs) from raw beef over time, relative to the packaging best before date (BBD). The three packaging systems investigated were modified atmospheric packaging, vacuum packaging, and cling-wrapped packaging. Porterhouse steak samples with the same BBD were analysed from 3 days before to 3 days after the BBD. VOCs were detected via preconcentration using solid-phase microextraction combined with gas chromatography-accurate mass quadrupole time-of-flight mass spectrometry. In total, 35 different VOCs were tentatively identified. Interestingly, there was no clear relationship of the VOCs detected between the three packaging systems, with only carbon disulphide and acetoin, both known volatiles of beef, detected in all three. This is the first study to investigate the effects of commercial packaging systems on VOC formation; it provides an understanding of the relationship of VOCs to the BBD that is essential for the development of on-pack freshness and quality sensors.
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