Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 227, Issue 5, Pages 1323-1328Publisher
SPRINGER
DOI: 10.1007/s00217-008-0847-5
Keywords
beef; pork; modified atmosphere packaging; breaking strength; tensile test
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The effect of storage in high-oxygen atmosphere packaging for 48 h at 4 degrees C on the myofibrillar component of meat toughness was studied performing tensile tests on single muscle fibres, isolated from beef and pork longissimus dorsi (LD). Storage of bovine LD for 48 h in the presence of oxygen significantly increased the breaking strength of single muscle fibres when compared with storage in a 100% nitrogen atmosphere. In contrast, the breaking strength of porcine LD stored for 2 days post-mortem in the presence of oxygen in the packages was not influenced.
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