Prévention de l'altération transitoire de la couleur du boeuf.

Prevention of transient discoloration of beef.

Auteurs : TEWARI G., JAYAS D. S., JEREMIAH L. E., et al.

Type d'article : Article

Résumé

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).

Détails

Titre original : Prevention of transient discoloration of beef.
Identifiant de la fiche : 2002-1405
Langues : Anglais
Source : Ital. J. Food Sci. - vol. 66 - n. 3
Date d'édition : 04/2001
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens

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Indexation

Thèmes : Emballage;
Viande et produits carnés
Mots-clés : Oxygène; Atmosphère modifiée; Viande; Température; Boeuf; Steak; Emballage; Couleur