期刊
MEAT SCIENCE
卷 69, 期 3, 页码 441-449出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2004.08.013
关键词
beef; color; thiobarbituric acid; packaging
Case-ready fresh beef is typically packaged in a modified-atmosphere with approximately 80% oxygen and 20% carbon dioxide. Recently, USDA approved distribution of fresh meats in a master bag system using 0.4% carbon monoxide (CO). This study compared effects of packaging system (vacuum, 80% oxygen, 0.4% carbon monoxide), fresh meat storage time (7-21 days) and cooking temperature (49-79 degreesC) on extent of myoglobin denaturation, color and rancidity in cooked top sirloin steaks. Steaks packaged in 80% oxygen or CO retained desirable red color for 14 and 21 days storage, respectively. Steaks stored in 80% oxygen exhibited the greatest TBA values and myoglobin denaturation at all storage times and cooking temperatures. Steaks stored in high oxygen developed brown interior color at internal temperatures as low as 57 degreesC, the premature browning effect. Premature browning and rancidity associated with steaks packaged in 80% oxygen was prevented by packaging in 0.4% CO or vacuum. (C) 2004 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据