Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef
Our goal was to obtain > 21 days red color stability for carbon monoxide (CO)-treated beef steaks in vacuum packaging (VP). In preliminary tests, pretreatment for 24 h in a 5% CO modified atmosphere package (MAP) was needed to maintain redness after re-packaging in VP. Pressure pretreatment with...
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| Veröffentlicht in: | Meat science 2001-11, Vol.59 (3), p.317-324 |
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| creator | Jayasingh, Preetha Cornforth, Daren P Carpenter, Charles E Whittier, Dick |
| description | Our goal was to obtain > 21 days red color stability for carbon monoxide (CO)-treated beef steaks in vacuum packaging (VP). In preliminary tests, pretreatment for 24 h in a 5% CO modified atmosphere package (MAP) was needed to maintain redness after re-packaging in VP. Pressure pretreatment with 5% CO for 2 h developed redness, but was impractical for large-scale application. Color stability and microbial load were then compared after treatment of steaks in 5% CO-MAP for 24 h, then VP; 100% CO-MAP for 1 h, then VP; steaks and ground beef in 0.5% CO-MAP; and steaks and ground beef in polyvinyl chloride (PVC) wrap. Steaks remained red for 5, 6, 8 and 10
6cfu/cm
2) at 5, 6, 7 and |
| doi_str_mv | 10.1016/S0309-1740(01)00086-9 |
| format | Article |
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6cfu/cm
2) at 5, 6, 7 and <2-weeks, respectively. Thus, extended color stability in VP was achieved by pretreatment with 5% CO for 24 h or 100% CO for 1 h.</description><subject>Beef</subject><subject>Biological and medical sciences</subject><subject>Carbon monoxide</subject><subject>Color</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat and meat product industries</subject><subject>Packaging</subject><subject>Vacuum</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><recordid>eNqFkU9v1DAQxS0EokvhI4B8QcAhMONkE-dUoar8kSpxAM6W7YxbQxIvtrOiX4DPjdNdCjdOtka_92b0HmNPEV4jYPvmM9TQV9g18BLwFQDIturvsQ3Krq4arOV9trlDTtijlL4VCGshH7ITIaAVnWw37NfFXo-Lzj7MPDhudTTlN4U5_PQD8RxJ54nmzP06HbzzNPAyCml3TZH4Ttvv-srPVzxEvtd2WaZ_ZjkUnS0eibgNY0FS1saPPt-s21ykdM0NkXvMHjg9JnpyfE_Z13cXX84_VJef3n88f3tZ2WYrc9VZhw6N65rBmBpsUxs04OQACEYQIZAYnATagrYgpBFSiq5vWtQknBP1KXtx8N3F8GOhlNXkk6Vx1DOFJam-iKBHhEJuD6SNIaVITu2in3S8UQhqbUDdNqDWeBWgum1A9UX37LhhMRMNd6o_kRfg-RHQyerRRT1bn_66N9hs63499ezAUclj7ymqZD3NlgYfyWY1BP-fU34Df1ilRw</recordid><startdate>20011101</startdate><enddate>20011101</enddate><creator>Jayasingh, Preetha</creator><creator>Cornforth, Daren P</creator><creator>Carpenter, Charles E</creator><creator>Whittier, Dick</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20011101</creationdate><title>Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef</title><author>Jayasingh, Preetha ; Cornforth, Daren P ; Carpenter, Charles E ; Whittier, Dick</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c458t-7cf1f1bf74dbb30c43b1b0f8d010b2ee10e2df80e50ac028b288279461ae2ff23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Beef</topic><topic>Biological and medical sciences</topic><topic>Carbon monoxide</topic><topic>Color</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat and meat product industries</topic><topic>Packaging</topic><topic>Vacuum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jayasingh, Preetha</creatorcontrib><creatorcontrib>Cornforth, Daren P</creatorcontrib><creatorcontrib>Carpenter, Charles E</creatorcontrib><creatorcontrib>Whittier, Dick</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jayasingh, Preetha</au><au>Cornforth, Daren P</au><au>Carpenter, Charles E</au><au>Whittier, Dick</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2001-11-01</date><risdate>2001</risdate><volume>59</volume><issue>3</issue><spage>317</spage><epage>324</epage><pages>317-324</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Our goal was to obtain > 21 days red color stability for carbon monoxide (CO)-treated beef steaks in vacuum packaging (VP). In preliminary tests, pretreatment for 24 h in a 5% CO modified atmosphere package (MAP) was needed to maintain redness after re-packaging in VP. Pressure pretreatment with 5% CO for 2 h developed redness, but was impractical for large-scale application. Color stability and microbial load were then compared after treatment of steaks in 5% CO-MAP for 24 h, then VP; 100% CO-MAP for 1 h, then VP; steaks and ground beef in 0.5% CO-MAP; and steaks and ground beef in polyvinyl chloride (PVC) wrap. Steaks remained red for 5, 6, 8 and <1-week storage at 2°C, respectively. Steaks microbial load exceeded spoilage levels (>10
6cfu/cm
2) at 5, 6, 7 and <2-weeks, respectively. Thus, extended color stability in VP was achieved by pretreatment with 5% CO for 24 h or 100% CO for 1 h.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22062786</pmid><doi>10.1016/S0309-1740(01)00086-9</doi><tpages>8</tpages></addata></record> |
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| ispartof | Meat science, 2001-11, Vol.59 (3), p.317-324 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | Beef Biological and medical sciences Carbon monoxide Color Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Packaging Vacuum |
| title | Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef |
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