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