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Effect of packaging and frozen storage temperature on beef pigments.

Author(s) : LANARI M. C., ZARITZKY N. E.

Type of article: Article

Summary

Met-, oxy-and myoglobin relative surface concentrations were determined using reflectance spectrophotometry. Pigment behaviour during storage of beef packaged in films and oxygenation of vacuum-packaged samples were described by different reaction schemes and modelled to obtain kinetic and equilibrium constants. Comparative studies performed with beef samples refrigerated, frozen to -5 deg C and stored at this temperature (partial freezing), and frozen to -25 deg C and stored at -5 and -20 deg C, indicated that for aerobic storage periods of 90 days, metmyoglobin levels of partially frozen samples upon thawing were comparable to those of frozen samples stored at -20 deg C. For vacuum-packaged beef, pigment concentrations remained practically constant during frozen storage; partial freezing increased oxygenation capacity of the tissue compared with chilled and frozen conditions.

Details

  • Original title: Effect of packaging and frozen storage temperature on beef pigments.
  • Record ID : 1993-0309
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 6
  • Publication date: 1991/12
  • Document available for consultation in the library of the IIR headquarters only.

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