Share

COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS: EFFECT OF PROCESSING UNDER GAS ATMOSPHERES WITH DIFFERING OXYGEN CONCENTRATION.

Author(s) : CHU Y. H.

Type of article: Article

Summary

RESTRUCTURED BEEF STEAKS WERE MANUFACTURED UNDER GAS ATMOSPHERES WITH DIFFERING OXYGEN CONCENTRATION AND SUBSEQUENTLY VACUUM-PACKAGED. THE EFFECT OF THE DIFFERENT GAS ATMOSPHERES ON THE COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS INITIALLY AND AT 1-MONTH INTERVALS FOR 3 MONTHS WAS INVESTIGATED. OVERALL METMYOGLOBIN CONCENTRATIONS FOR RESTRUCTURED BEEF STEAKS WERE NOT DIFFERENT FROM THAT OF THE INTACT STEAKS EITHER INITIALLY OR OVER STORAGE TIME. THE RATES OF OVERALL METMYOGLOBIN FORMATION INCREASED WHEN OXYGEN CONCENTRATION OF THE GAS ATMOSPHERE WAS INCREASED. RESTRUCTURED STEAKS MANUFACTURED USING PURE CARBON DIOXIDE GAS HAD THE LEAST AMOUNT OF OVERALL DISCOLOURATION BOTH INITIALLY AND OVER STORAGE TIME.

Details

  • Original title: COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS: EFFECT OF PROCESSING UNDER GAS ATMOSPHERES WITH DIFFERING OXYGEN CONCENTRATION.
  • Record ID : 1989-1420
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 3; 1988.05-06; 705-710; 3 fig.; 3 tabl.; 30 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing