Prevention of transient discoloration of beef
2001
Tewari, G. | Jayas, D.S. | Jeremiah, L.E. | Holley, R.A.
Oxygen absorbent technology in conjunction with controlled atmosphere packaging (CAP) was used to prevent transient discoloration in master-packaged beef steaks. Two types of commercial O2 scavengers were used in the study. The master packs were stored at 1 +/- 0.5 degrees C. The steaks from master packs 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 when compared to 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).
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