Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum |
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Authors: | Jong Youn Jeong James R. Claus |
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Affiliation: | Department of Animal Sciences, University of Wisconsin-Madison, Meat Science and Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, United States |
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Abstract: | Ground beef was either packaged in an atmosphere of 0.4% CO, 30% CO2, and 69.6% N2 (CO-MAP) or vacuum. After storage (48 h, 2–3 °C), packages of CO-MAP and vacuum were opened and overwrapped with polyvinyl chloride. Other CO-MAP and vacuum packages were left intact. Packages were initially displayed for 7 days (2–3 °C). Intact packages were further displayed up to 35 days before being opened and displayed (1 or 3 days). Intact CO-MAP packaged ground beef was always more red than intact vacuum-packaged ground beef. Color was relatively stable for both types of intact packages over 35 days of display. Upon opening CO-MAP packaged ground beef, the red color decreased slower than in ground beef from vacuum packages. |
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Keywords: | Color stability Carboxymyoglobin Ground beef Modified atmosphere packaging |
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