Prevention of transient discoloration of beef.
Author(s) : TEWARI G., JAYAS D. S., JEREMIAH L. E., et al.
Type of article: Article
Summary
Oxygen absorbent technology in conjunction with controlled atmosphere packaging was used to prevent transient discoloration in master-packaged beef steaks. Two types of commercial O2 scavengers were used. The master packs were stored at 1 plus or minus 0.5 °C. The steaks were presented in a display case for visual evaluation. Reflectance spectra from each steak surface were obtained to estimate metmyoglobin content. Steaks packaged without O2 scavengers showed more discoloration, and had significantly higher proportions of metmyoglobin compared with steaks with O2 scavengers, after most storage intervals (p < 0.05). Prevention of metmyoglobin formation was influenced by the number but not the type of O2 scavenger employed (p > 0.05).
Details
- Original title: Prevention of transient discoloration of beef.
- Record ID : 2002-1405
- Languages: English
- Source: Ital. J. Food Sci. - vol. 66 - n. 3
- Publication date: 2001/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Packaging;
Meat and meat products - Keywords: Oxygen; Modified atmosphere; Meat; Temperature; Beef; Steak; Packaging; Colour
-
Colour stability of six beef muscles stored in ...
- Author(s) : ISDELL E., ALLEN P., DOHERTY A. M., et al.
- Date : 1999/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 1
View record
-
COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTU...
- Author(s) : CHU Y. H.
- Date : 1988
- Languages : English
View record
-
EFFECT OF MODIFIED GAS ATMOSPHERE PACKAGING AFT...
- Author(s) : OKAYAMA T.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 19 - n. 3
View record
-
ETUDE COMPAREE DE DIFFERENTS MODES DE CONDITION...
- Author(s) : VALIN C., LACOURT A.
- Date : 1980/04
- Languages : French
- Source: Ind. aliment. agric. - vol. 97 - n. 3
View record
-
The use of oxygen scavengers to prevent the tra...
- Author(s) : GILL C. O., MCGINNIS J. C.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 41 - n. 1
View record