Share

QUALITY CHANGES OF BEEF STEAKS STORED IN CONTROLLED GAS ATMOSPHERES CONTAINING HIGH OR LOW LEVELS OF OXYGEN.

Author(s) : BARTKOWSKI L., DRYDEN F. D., MARCHELLO J. A.

Type of article: Article

Summary

STEAKS FROM BOVINE LONGISSIMUS AND SEMIMEMBRANOSUS MUSCLES WERE USED TO DETERMINE THE INFLUENCE OF GAS ATMOSPHERES ON BEEF COLOR, MICROBIAL GROWTH AND SHRINKAGE DURING 9 DAYS OF RETAIL DISPLAY IN TWO SEPARATE EXPERIMENTAL TRIALS. GAS MIXTURES CONTAINING O2 LEVELS OF 10% DID NOT MAINTAIN A BRIGHT RED COLOR, BUT THOSE WITH 40-75% O2 MAINTAINED ACCEPTABLE COLOR FOR 9 DAYS OF STORAGE. ATMOSPHERE STORED STEAKS LOST MORE MOISTURE (P LOWER THAN 0.05) THAN VACUUM-PACKAGED STEAKS. PSYCHROTROPHIC AND MESOPHILIC MICROBIAL COUNTS FROM STEAKS STORED 9 DAYS IN ATMOSPHERES CONTAINING 15% CO2 WERE LOWER (P LOWER THAN 0.05) THAN THE COUNTS FOR THE CONTROL STEAKS.

Details

  • Original title: QUALITY CHANGES OF BEEF STEAKS STORED IN CONTROLLED GAS ATMOSPHERES CONTAINING HIGH OR LOW LEVELS OF OXYGEN.
  • Record ID : 1982-1240
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 1
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing