Modified gas atmospheres and changes in beef during storage
1979
Seideman, S.C. | Smith, G.C. | Carpenter, Z.L. | Dutson, T.R. | Dill, C.W.
The atmosphere packaging of meat affects meat color, microbial growth, weight loss, protein solubility and pH of fresh meat during storage. Beef steaks were vacuum packaged, or treated with gas atmospheres of 100% O2, CO2 or N2 following vacuum packaging, and stored for 7, 14, 21 or 28 days at 1-3 degrees C. Steaks were also treated and stored for 3 days in a retail display. Results demonstrated that packaging in 100% CO2 greatly inhibited bacterial growth, increasing relief caselife. Other treatments were not as effective. Thus, an atmosphere of 100% CO2 may be advantageous as an alternative to vacuum packaging of meat. CO2 may bind to meat proteins decreasing their ability to hold water. However, meat packaged in a 100% CO2 atmosphere requires 4-5 hours to fully bloom.
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