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Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers.

Author(s) : ISDELL E., ALLEN P., DOHERTY A. M., et al.

Type of article: Article

Summary

The effect of O2 scavengers on the colour stability of beef in retail overwrap trays within a modified atmosphere mother pack (CO2/N2) was assessed. Steaks from six muscles were examined. After storage for 2, 4 or 6 weeks mother packs were opened and steak colour was monitored during 96 h of retail display. Redness of all muscles stored with O2 scavengers was superior to that of steaks stored without O2 scavengers at all storage times.

Details

  • Original title: Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers.
  • Record ID : 2002-2010
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 34 - n. 1
  • Publication date: 1999/01
  • Document available for consultation in the library of the IIR headquarters only.

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