The effects of non-vacuum packaging systems on drip loss from chilled beef

Meat Science

Volumn 49, Issue 3, 1998, Pages 277-287

  Payne, Steven R ^c   Durham, Cedric J ^c   Scott, Sheryl M ^a,c   Devine, Carrick E ^b,c  

^a New Zealand Dairy Board   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c Meat Industry Research Institute of New Zealand   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032116933     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00135-6     Document Type: Article

References (11)

1. Cook, R. L. (ed.) (1991) Microbiological methods for the meat industry, 2nd edn. Meat Industry Research Institute of New Zealand publication No. 873.
2. Gill, C. O. (1990) Controlled atmosphere packaging of chilled meat. Food Control 1, 74-78.
3. Hartley, H. O. (1962) Analysis of variance. In Mathematical Methods for Digital Computers, eds A. Rabton and H. Wile. John Wiley and Sons, New York, pp. 221-230.
4. Honikel, K. O. (1988) The water binding of meat. Fleishwirtschaft International 1, 14-22.
5. Honikel, K. O., Kim, C. J., Hamm, R. and Roncales, P. (1986) Sarcomere shortening of pre rigor muscles and its influence on drip loss in meat. Meat Science 16, 267-282.
6. Ledward, D. A. (1984) Haemoproteins in meat and meat products. In Developments in Food Protein - 3, ed. B. J. F. Hudson. Elsevier Applied Science, London, pp. 33-68.
7. Malton, R. and James, S. J. (1983) Drip loss from wrapped meat on retail display. Meat Industry 56, 39-41.
8. Offer, G. and Cousins, T. (1992) The mechanism of drip production: formation of two compartments of extracellular space in muscle post mortem. Journal of the Science of Food and Agriculture 58, 107-116.
9. Payne, S. R., Durham, C. J., Scott, S. M. Penney, N., Bell, R. G. and Devine, C. E. (1977) The effects of rigor temperature, electrical stimulation, storage duration and packaging systems on drip loss in beef. Proceedings of the 43rd International Congress of Meat Science and Technology, Auckland, (G1-22), pp. 592-593.
10. Penney, N. G. and Bell, R. G. (1993) Effects of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures. Meat Science 33, 245-252.
11. Stiebing, A. and Karnitzschy, I. (1997) A new way of packaging fresh meat without using vacuum. Fleischwirtschaft 77, 246-248.