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 (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