High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef CutsAnimal Industry Report
Extension NumberASL R2489
Summary and ImplicationsBeef 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 HolderIowa State University
Citation InformationYuan 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/steven_lonergan/19/