Stabilization of minced meat colour by carbon monoxide
Pipek, P.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa | Staruch, L.,Slovenska Technicka Univ., Bratislava (Slovak Republic). Ustav Biotechnologie a Potravinarstva | Izumimoto, M.,Okayama Univ. (Japan)
The effect of carbon monoxide on the colour stabilisation and oxidation of lipids was studied in minced meat (beef and mixture of beef and pork). The meat colour was evaluated using reflectance spectrophotometry and video image analysis (software LUCIA 5.20). The meat was packed under industrial conditions into three different modified atmospheres (MA) consisting of combinations of oxygen, carbon dioxide, carbon monoxide, and nitrogen. Carbon monoxide prevented the oxidation of lipids and haem pigments and thus stabilised the red colour of minced meat. The redness of the meat packed under CO was constant during storage, whereas in MA containing oxygen this value decreased. The thiobarbituric acid reactant substances content rose in the samples packed under MA to 2 mg/kg, whereas in CO atmosphere it did not exceed 0.1 mg/kg.
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