Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color

Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color

Limited studies have determined the effects of modified atmospheric packaging (MAP) on atypical dark-cutting beef surface color. The objective was to compare the impacts of using vacuum packaging, carbon monoxide (CO-MAP), and HiOx-MAP (high‑oxygen) on the retail color of normal-pH and atypical dark...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Meat science 2024-07, Vol.213, p.109466-109466, Article 109466
Hauptverfasser: Harr, Keayla M., Jewell, Noah, Edwards, Jade, More, Sunil, Mafi, Gretchen G., Pfeiffer, Morgan, Ramanathan, Ranjith
Format: Artikel
Sprache:eng
Schlagworte:
Atypical dark-cutting
Beef
carbon monoxide
color
Meat color
meat science
Modified atmospheric packaging
oxygen consumption
Packaging
Retail display
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Limited studies have determined the effects of modified atmospheric packaging (MAP) on atypical dark-cutting beef surface color. The objective was to compare the impacts of using vacuum packaging, carbon monoxide (CO-MAP), and HiOx-MAP (high‑oxygen) on the retail color of normal-pH and atypical dark-cutting beef aged 14 d. Atypical dark-cutting beef (pH 5.63) had numerically greater (P > 0.05) pH than normal-pH beef (pH 5.56). Atypical dark-cutting steaks were darker in color (lower L* values; P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2024.109466