Oxygen scavenger effect on the development of metmyoglobin on beefsteaks during early low-oxygen storage

Journal of Muscle Foods

Volumn 17, Issue 4, 2006, Pages 381-397

  Beggan, M ^a   Allen, P ^a   Butler, F ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33748925588     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2006.00058.x     Document Type: Article

References (40)

1. AMSA. 1991, Guidelines for meat color evaluation. In Proceedings of 44th Reciprocal Meat Conference, pp. 3-11. American Meat Science Association National Livestock Meat Board, Chicago, IL.
2. BEGGAN, M. 2004. The effect of low oxygen modified atmosphere packaging systems on the colour stability and display life of a range of retail ready beef steaks. PhD Thesis, Department of Biosystems Engineering, University College Dublin, Dublin, Ireland.
3. BEGGAN, M., ALLEN, P.A and BUTLER, F. 2004. Shelf life extension of retail beef cuts stored in a low oxygen environment. J. Muscle Foods 75 (4), 269-285.
4. BRANDON, K., BUTLER, F. and ALLEN, P. 2003. The rate of oxygen absorption of four commercially available oxygen scavengers at refrigerated temperatures. In Proceedings of 49th International Congress of Meat Science and Technology, p. 511, Sao Paulo, Brazil.
5. DEMOS, B.P. and MANDIGO, R.W. 1996. Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone meat. Meat Sci. 42(4), 415-429.
6. DOHERTY, A.M. and ALLEN, P. 1998. The effect of oxygen scavengers on the colour stability and shelf life of carbon dioxide master packaged pork. J. Muscle Foods 9, 351-363.
7. DOHERTY, A.M., ALLEN, P. and ISDELL, E. 1997. Anoxic storage of retail cuts of pork. In Proceeding of 43rd International Congress of Meat Science and Technology, pp. 646-647, Auckland, New Zealand.
8. FORREST, J.C., ALERLE, E.D., HEDRICK, H.B., JUDGE, M.D. and MERKEL, R.A. 1975. Principles of Meat Science (B.S. Schweigert, ed.) pp. 174-182, W.H. Freeman, San Francisco, CA.
9. GEORGE, P. and 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. J. Biol. Chem. 51, 418-425.
10. GILL, C.O. and JONES, T. 1994a. The display life of retail packs of ground beef after their storage in master packages under various atmospheres. Meat Sci. 37, 281-295.
11. GILL, C.O. and JONES, T. 1994b. The display life of retail packaged beef steaks after their storage in master packs under various atmospheres. Meat Sci. 38, 385-396.
12. GILL, C.O. and MCGINNIS, J.C. 1995. The effect of residual oxygen concentration and temperature on the degradation of the color of beef packaged under oxygen-depleted atmospheres. Meat Sci. 39, 387-394.
13. GILL, C.O. and MOLIN, B.P. 1991. Modified atmospheres and vacuum packaging. In Food Preservatives (N.J. Russell and G.W. Gould, eds.) pp. 172-199, Blackie Scientific, Glasgow and London, U.K.
14. HONIKEL, K.O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49(4), 447-457.
15. HOOD, D.E. 1973. Conversion of absorbance readings to KiS value ratios in the measurement of meat pigments by reflectance spectrophotometry. Lab. Pract. 22(10), 626-627.
16. HOOD, D.E. 1980. Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef. Meat Sci. 4, 247-265.
17. HUNT, M.C. and HEDRICK, H.B. 1977. Profile of fibre types and related properties of five bovine muscles. J. Food Sci. 42, 513-517.
18. HUNT, M.C., MANCINI, K.A., HACMEISTER, D.H., MERRIMAN, M., DELDUCA, G. and MILLIKEN, G. 2004. Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef. J. Food Sci. 69(1), 45-51.
19. HUNTER, R.S. and HAROLD, R.W. 1987. The Measurement of Appearance, 2nd Ed., Hunter Associates Laboratory, Inc., Reston, VA.
20. ISDELL, E. 1998. Colour stability of retail beef steaks stored in a modified atmosphere mother pack system with oxygen scavengers. MSc Thesis, University College Dublin, Dublin, Ireland.
21. ISDELL, E., ALLEN, P., DOHERTY, A.M. and BUTLER, F. 1999. Color stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers. Int. J. Food Sci. Tech. 34, 71-80.
22. JEREMIAH, L.E., PENNEY, N. and GILL, C.O. 1992. The effects of prolonged storage under vacuum and CO2 on the flavor and texture profiles of chilled pork. Food Res. Int. 25, 9-19.
23. KENNEDY, C., BUCKLEY, D.J. and KERRY, J.P. 2005. Influence of different gas composition on the short-term storage stability of mother-packaged retail ready lamb packs. Meat Sci. 69, 27-33.
24. KRZYWICKI, K. 1979. Assessment of relative contents of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3, 1-10.
25. LANARI, M.C. and CASSENS, R.G. 1991. Mitochondrial activity and beef muscle colour stability. J. Food Sci. 56(6), 1476-1479.
26. LEDWARD, D.A. 1970. Metmyoglobin formation in beef stored in carbon dioxide enriched and oxygen depleted atmospheres. J. Food Sci. 35, 33-37.
27. LEDWARD, D.A. 1985. Post-slaughter influences on the formation of metmyoglobin in beef muscles. Meat Sci. 15, 149-171.
28. MAC DOUGALL, D.B. and TAYLOR, A.A. 1975. Color retention in fresh meat stored in oxygen - a commercial scale trial. J. Food Technol. 10, 339-347.
29. O'KEEFFE, M. and HOOD, D.E. 1980-1981a. Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheres. Meat Sci. 5, 27-39.
30. O'KEEFFE, M. and HOOD, D.E. 1980-1981b. Anoxic storage of fresh beef. 2: Colour stability and weight loss. Meat Sci. 5, 267-281.
31. O'KEEFFE, M. and HOOD, D.E. 1982. Biochemical factors influencing metmyoglobin formation on beef from muscles of different colour stability. Meat Sci. 7, 209-228.
32. PENNEY, N. and BELL, R.G. 1993. Effects of residual oxygen on the color, odour and taste of carbon dioxide-packaged beef, lamb and pork during short-term storage at chill temperatures. Meat Sci. 33, 245-252.
33. RENERRE, M. and LABAS, R. 1984. Variability between muscles and between animals on the colour stability of beef muscles. Sci. Aliment. 4, 567-584.
34. RENERRE, M. and MAZUEL, J.P. 1985. Relationships between instrumental and sensorial measurement methods of meat color. Sci. Aliment. 5, 541-557.
35. ROUSSET, S. and RENERRE, M. 1990. Comparison of different packaging systems for the storage of fresh beef meat in carbon dioxide atmosphere with and without residual oxygen. Sci. Aliment. 10, 737-747.
36. STEWART, M.R., ZIPSER, M.W. and WATT, B.M. 1965. The use of reflectance spectrophotometry for the assay of raw pigments. J. Food Sci. 30, 487-491.
37. TEWARI, G., JAYAS, D.S. and HOLLEY, R.A. 1999. Centralized packaging of retail meat cuts: A review. J. Food Prot. 62(4), 418-425.
38. TEWARI, G., JAYAS, D.S., JEREMIAH, L.E. and HOLLEY, R.A. 2002. Absorption kinetics of oxygen scavengers. Int. J. Food Sci. Tech. 37, 209-217.
39. VAN DEN OORD, A.H.A and WESTDORP, J.J. 1971. Analysis of pigment in intact beef samples. J. Food Tech. 6, 1-13.
40. YOUNG, O. and WEST, J. 2001. Meat colour. In Meat Science and Applications (Y.H. Hui, W.-K. Nip, R. Rogers and O. Young, eds.) pp. 39-70, Marcel Dekker, New York, NY.