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Publisert 2005

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Publikasjonsdetaljer

Tidsskrift : Meat Science , vol. 69 , p. 441–449 , 2005

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0309-1740
Elektronisk : 1873-4138

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : John, Liza; Cornforth, Daren; Carpenter, Charles E.; Sørheim, Oddvin; Pettee, Brian; Whittier, Dick R.

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

ase-ready fresh beef is typically packaged in a modified-atmosphere with approximately 80% oxygen and 20% carbon dioxide. Recently, the USDA approved distribution of fresh meats in a, master-bag system using 0.4% carbon monoxide (CO). This study compared packaging system (vacuum, 80% oxygen, 0.4% carbon monoxide), fresh meat storage time (7-21 days) and cooking temperature (49–79°C) on extent of 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 at all cooking temperatures. Steaks stored in 80% oxygen developed brown interior color after cooking to 57°C internal temperature, 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.