Changes of beef colour parameters during exposure (illumination)
2000
Cierach, M. | Szacilo, J. | Ostoja, H. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Technologii i Chemii Miesa)
Changes in colour of beef stored in controlled atmosphere depending on composition and proportions of used gases, were studied. Packed meat was stored at 6 deg C over 10 days with the exposure applied into refrigerated counter for 8 hrs a day. The colour of beef cross-section (m. semimembranosus) was tested by reflection method with Spectro-color apparatus coupled with computer. Unfavourable changes in meat colour during storage were the higher, the lower was oxygen content in controlled atmosphere and the lower was dose of that mixture. The exposure of beef during storage increased colour lightness what was connected with the drop of colour intensity as a result of red and yellow colour loss
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