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Unpublished Paper
High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts
Animal Industry Report
  • Yuan Kim, Iowa State University
  • Steven M. Lonergan, Iowa State University
  • Elisabeth J. Huff-Lonergan, Iowa State University
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
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/steven_lonergan/19/