Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers

International Journal of Food Science and Technology

Volumn 34, Issue 1, 1999, Pages 71-80

  Isdell, E ^a   Allen, P ^a   Doherty, A M ^a   Butler, F ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Beef steaks; Headspace gas analysis; Meat packaging; Weight loss

Indexed keywords

LETHRINIDAE;

EID: 0033239568     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00242.x     Document Type: Article

References (32)

1. Anonymous (1987). Milton Roy technical manual for C1400 Computing Integrator.
2. Atkinson, J. L. & Follett, J. J. (1973). Biochemical studies on the discolouration of meat. Journal of Food Technology, 8, 51.
3. Bell, R. G. & Bourke, B. J. (1995). Recent developments in the packaging of meat and meat products. In: Proceedings of International Developments in Process Efficiency and Quality in the Meat Industry (edited by D. J. Troy). Pp. 99-120. Dublin, Ireland: The National Food Centre.
4. Bell, R. G., Penney, N. & Moorhead, S. M. (1996). The retail display life of steaks prepared from chill stored vacuum and carbon dioxide-packed sub-primal beef cuts. Meat Science, 42, 165-178.
5. Bendall, J. R. (1973). The Structure and Function of Muscle, 2nd edn (edited by G. H. Bourne). Pp. 275. New York: Academic Press.
6. Forrest, J. C., Aberle, E. D., Hedrick, H. B., Judge, M. D. & Merkel, R. A. (1975). Properties of fresh meat. In: Principles of Meat Science (edited by B. S. Schweigert). Pp. 174-182. San Francisco: W.H. Freeman.
7. George, P. & Stratmann, C. J. (1952). The oxidation of myoglobin to metmyoglobin by oxygen. 2. The relation between the first order rate constant and the partial pressure of oxygen. Journal of Biochemistry, 51, 418-425.
8. Gill, C. O. (1995). MAP and CAP of fresh red meats, poultry and offals. In: Principles of Modified-Atmosphere and Sous Vide Product Packaging (edited by J. M. Farber, &, K. L. Dodds). Pp. 105-137. Lancaster: Technomic.
9. Gill, C. O. (1996). Extending the storage life of raw chilled meats. Meat Science, 43, 99-109.
10. Gill, C. O. & Jones, T. (1994). The display of retail packs of ground beef after their storage in master packages under various atmospheres. Meat Science, 37, 281-295.
11. Gill, C. O. & McGinnis, J. C. (1995). The effects of residual oxygen concentration and temperature on the degradation of the colour of beef packaged under oxygen-depleted atmospheres. Meat Science, 39, 387-394.
12. Hood, D. E. (1980). Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef. Meat Science, 4, 247-265.
13. Hood, D. E. & Mead, G. C. (1993). Modified atmosphere storage of fresh meat and poultry. In: Principles and Applications of MAP of Food (edited by R. T. Parry). Pp. 269-294. Glasgow: Blackie Academic and Professional.
14. Labuza, T. P. (1987). Oxygen scavenger sachets. Food Research, 32, 276-277.
15. Labuza, T. P. & Breene, W. M. (1989). Applications of 'Active Packaging' for improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods. Journal of Food Processing and Preservation, 13, 1-69.
16. Ledward, D. A. (1970). Metmyoglobin formation in beef stored in carbon dioxide enriched and oxygen depleted atmospheres. Journal of Food Science, 35, 33-37.
17. Ledward, D. A. (1971). Metmyoglobin formation in beef muscles as influenced by water content and anatomical location. Journal of Food Science, 36, 138-140.
18. Manu-Tawiah, W., Ammann, L. L., Sebranek, J. G. & Molins, R. A. (1991). Extending the Colour stability and shelf life of fresh meat. Food Technology, 45, 94-102.
19. O'Keeffe, M. & Hood, D. E. (1981a). Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheres. Meat Science, 5, 27-39.
20. O'Keeffe, M. & Hood, D. E. (1981b). Anoxic storage of fresh beef. 2: Colour stability and weight loss. Meat Science, 5, 267-281.
21. O'Keeffe, M. & Hood, D. E. (1982). Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability. Meat Science, 7, 209-228.
22. Penney, N. & Bell, R. G. (1993). Effect 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.
23. Powell, V. H. & Cain, B. P. (1987). The shelf-life of meat during retail display. Food Technology in Australia, 39, 129-133.
24. Renerre, M. (1984). Variability between muscles and between animals of the colour stability of beef meats. Sciences Des Aliments, 4, 567-584.
25. Renerre, M. (1990). Review. Factors involved in the discoloration of beef meat. International Journal of Food Science and Technology, 25, 613-630.
26. 2 en presence d'un absorbeur d'oxygene. In: Neuviemes Rencontres Agoral. Pp. 373, Nancy, France: Lavaisier.
27. Renerre, M. & Mazuel, J. P. (1985). Relationships between instrumental and sensorial measurement methods of meat colour. Sciences Des Aliments, 5, 541-557.
28. Rousset, S. & Renerre, M. (1990). Comparison of different packaging systems for the storage of fresh beef meat in carbon dioxide atmosphere with or without residual oxygen. Sciences Des Aliments, 10, 737-747.
29. Sanchez-Molinero, F. & Allen, P. (1993). The effect of deoxidisers in a Modified-Atmosphere-Pack system on the storage life of beef steaks. Irish Journal of Agricultural and Food Research, 33, 221.
30. Talmant, A. & Monin, G. (1986). Activities of metabolic and contractile enzymes in 18 bovine muscles. Meat Science, 18, 23-40.
31. Taylor, A. A. & MacDougall, D, B. (1973). Fresh beef packed in mixtures of oxygen and carbon dioxide. Journal of Food Technology, 8, 453-461.
32. Van den Ootd, A. H. A. & Wesdorp, J. J. (1971). Colour rating and pigment composition of beef. Journal of Food Technology, 6, 15-20.