Journal
MEAT SCIENCE
Volume 97, Issue 4, Pages 534-541Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.02.014
Keywords
Modified atmosphere packaging; Vacuum packaging; Carbon monoxide; Shelf life; Microbiology
Categories
Ask authors/readers for more resources
This study evaluated effects of modified atmosphere (MAP, 0.4% carbon monoxide [CO], 30% carbon dioxide, and 69.6% nitrogen), vacuum (VP) and polyvinyl chloride (PVC) packaging systems and fat levels (10,20 and 30% fat) on ground beef stored at 4 +/- 1 degrees C for 25 days for microbiology, sensory, pH, thiobarbituric acid reactive substances (TBARS), objective color, headspace and residual CO. As storage time increased, pH decreased (P < 0.05) for MAP and VP and increased (P < 0.05) for PVC. TBARS varied (P < 0.05) among MAP and VP treatments. Except for day 1, CO headspace concentrations were similar among fat concentrations, and residual CO absorption in meat increased (P < 0.05) for all MAP treatments. In all treatments, degree of lightness was similar, redness decreased and brown discoloration increased during storage. As psychrotrophic bacteria counts increased, panelists detected color and off-odor deterioration in all systems. The CO treatment had no effect on maintaining the carboxymyoglobin cherry red fresh meat color during meat spoilage. Published by Elsevier Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available