To investigate the effects of high CO2-modified atmosphere packaging (MAP) on the quality and shelf-life of beef during aging of 35 days, the longissimus dorsi steaks were packaged under 80% CO2 MAP (80% CO2/20% N2), 40% CO2 MAP (40% CO2/60% N2), and vacuum packaging (VP, control group) under 4 ℃, respectively. The changes in pH values, meat color, blooming development, tenderness, water-holding capacity, and microbiological indicators were investigated after 35 days. Results showed that both CO2 groups effectively reduced the purge loss of beef during aging, and did not decrease the pH either. The total viable counts, lactic acid bacteria, Enterobacteriaceae, and total volatile basic nitrogen values of both CO2 packaging groups were significantly lower than that of VP beef during aging. The 80% CO2 MAP showed the best antimicrobial effect, and the total viable counts and lactic acid bacteria count after 35 days of aging had no significant differences from that at day 0, and Enterobacteriaceae count significantly decreased, which could effectively extend the shelf-life of aged beef. Meanwhile, compared with 40% CO2 MAP and VP, 80% CO2 MAP significantly decreased the shear force and improved the tenderness of beef. The packages had no effects on the blooming development, but aging could effectively improve the blooming ability. The meat color in both CO2 packaging groups could reach the acceptable threshold of consumers after blooming for 20 minutes. Hence, 80% CO2 MAP could not only significantly inhibit the growth of microorganisms, but also effectively improve the beef quality (e.g., tenderness, meat color, and water-holding capacity), showing a superior preservation ability. This study exhibited a novel beef aging condition, which can provide technical support for the long-term storage and preservation of chilled beef.
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