Inhibition of metmyoglobin formation in fresh beef by pressure treatment |
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| Authors: | Cheah P B Ledward D A |
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| Affiliation: | Department of Food Science and Technology, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK. |
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| Abstract: | Application of pressures of 80-100 MPa for 20 min improved the colour stability, as measured by rate of metmyoglobin formation, of longissimus dorsi and psoas major beef muscles exposed to air 2 days post-slaughter. However, pressure treatment of these muscles at 7-20 days post-slaughter did not improve their colour stability. It is suggested that pressure inhibits, at least partially, the mechanism(s) responsible for the low colour stability of very fresh beef. |
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