@article{air 6960, author = {Yuan Kim, Steven M. Lonergan, Elisabeth J. Huff-Lonergan}, title = {High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts}, volume = {7}, year = {2010}, url = {https://www.iastatedigitalpress.com/air/article/id/6960/}, issue = {1}, doi = {10.31274/ans_air-180814-1243}, abstract = {<p>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.</p>}, month = {1}, keywords = {ASL R2489}, issn = {2693-0293}, publisher={Iowa State University Digital Press}, journal = {Iowa State University Animal Industry Report} }