Animal Products

High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts

Authors
  • Yuan Kim (Iowa State University)
  • Steven M. Lonergan (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)

Abstract

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.

Keywords: ASL R2489

How to Cite:

Kim, Y. & Lonergan, S. M. & Huff-Lonergan, E. J., (2010) “High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts”, Iowa State University Animal Industry Report 7(1). doi: https://doi.org/10.31274/ans_air-180814-1243

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Published on
01 Jan 2010
Peer Reviewed