Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions

Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditions

The current research evaluated the combined effect of oxygen concentration (20%, 50% and 80% O2) and storage temperature (4°C or −1.5°C) on the fresh and internal cooked color of dark-cutting (DC) beef. Steaks were packaged in modified atmosphere packaging (MAP) over a 12-day storage period. Althoug...

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Veröffentlicht in:Meat science 2022-06, Vol.188, p.108773-108773, Article 108773
Hauptverfasser: Yang, Xiaoyin, Zhang, Yi, Luo, Xin, Zhang, Yimin, Zhu, Lixian, Xu, Baochen, Hopkins, David L., Liang, Rongrong
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Atmosphere
Cattle
Color
Dark-cutting beef
Food Packaging - methods
Food Storage - methods
Meat color
Muscle, Skeletal - physiology
Oxygen
Oxygen levels
Persistent pinking
Red Meat - analysis
Storage temperature
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Zusammenfassung:The current research evaluated the combined effect of oxygen concentration (20%, 50% and 80% O2) and storage temperature (4°C or −1.5°C) on the fresh and internal cooked color of dark-cutting (DC) beef. Steaks were packaged in modified atmosphere packaging (MAP) over a 12-day storage period. Although the metmyoglobin reducing activity (MRA) of DC steaks decreased with increasing O2 levels, lower oxygen consumption (OC) and deeper oxygen penetration depth (OPD) improved the surface color of 50%O2-MAP and 80%O2-MAP DC steaks. 80%O2-MAP resulted in the highest (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2022.108773