Article
Lower oxygen or addition of antioxidants; High-oxygen MAP system diminishes meat quality attributes through oxidation
Fleischwirtschaft International
Document Type
Article
Disciplines
Publication Version
Published Version
Publication Date
2-19-2010
Abstract
Demand for central packaging of case-ready meats is greatly increasing and is driving the use of modified atmosphere packaging (MAP) systems with high oxygen incorporation instead of the traditional polyvinyl chloride (PVC) overwrap packaging system. Despite the fact that the initial appearance of fresh meat in high-oxygen modified atmosphere packaging (HiOx-MAP) appeals to consumers, the oxidative environment it creates has some detrimental effects on meat quality during storage and display time. One solution could be minimising oxidation of meat by incorporating antioxidant to fresh meat in HiOx-MAP.
Copyright Owner
Deutscher Fachverlag GmbH
Copyright Date
2010
Language
en
File Format
application/pdf
Citation Information
Yuan Brad Kim, Elisabeth Huff-Lonergan and Steven M. Lonergan. "Lower oxygen or addition of antioxidants; High-oxygen MAP system diminishes meat quality attributes through oxidation" Fleischwirtschaft International Vol. 1 (2010) p. 30 - 31 Available at: http://works.bepress.com/elisabeth_huff-lonergan/129/
This article is published as Kim, Y. H., S. M. Lonergan, E. Huff-Lonergan. 2010. Lower oxygen or addition of antioxidants: High oxygen MAP system diminishes quality through oxidation. FLEISCHWIRTSCHAFT International. No. 1. 2010:30-31. Posted with permission.