Unpublished Paper
High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts
Animal Industry Report
Extension Number
ASL R2489
Publication Date
2010
Disciplines
Topic
Animal Products
Summary and Implications
Beef steaks stored in high-oxygen modified atmosphere packaging (HiOx-MAP) had more discoloration, lipid oxidation, and lower tenderness, juiciness, and flavor during 9 days display compared to the steaks packaged in vacuum (VAC). Therefore, MAP systems with lower oxygen mixture or incorporation of antioxidants through injection enhancement to meat in HiOx-MAP are recommended to minimize oxidation-induced quality deteriorations of beef round muscles.
Copyright Holder
Iowa State University
Copyright Date
2010
DOI
https://doi.org/10.31274/ans_air-180814-1243
Language
en
Citation Information
Yuan Kim, Steven M. Lonergan and Elisabeth J. Huff-Lonergan. "High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts" (2010) Available at: http://works.bepress.com/elisabeth_huff-lonergan/17/