Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles |
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Authors: | Chenglong Liu Yimin ZhangXiaoyin Yang Rongrong LiangYanwei Mao Xu HouXiao Lu Xin Luo |
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Affiliation: | Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China |
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Abstract: | The objectives were to compare the effects of packaging methods on color stability, metmyoglobin-reducing-activity (MRA), total-reducing-activity and NADH concentration of different bovine muscles and to explore potential mechanisms in the enhanced color stability by carbon monoxide modified atmosphere packaging (CO-MAP, 0.4% CO/30% CO2/69.6% N2). Steaks from longissimus lumborum (LL), psoas major (PM) and longissimus thoracis (LT) packaged in CO-MAP, high-oxygen modified atmosphere packaging (HiOx-MAP, 80% O2/20% CO2) or vacuum packaging were stored for 0 day, 4 days, 9 days, and 14 days or stored for 9 days then displayed in air for 0 day, 1 day, or 3 days. The CO-MAP significantly increased red color stability of all muscles, and especially for PM. The PM and LT were more red than LL in CO-MAP, whereas PM had lowest redness in HiOx-MAP. The content of MetMb in CO-MAP was lower than in HiOx-MAP. Steaks in CO-MAP maintained a higher MRA compared with those in HiOx-MAP during storage. After opening packages, the red color of steaks in CO-MAP deteriorated more slowly compared with that of steaks in HiOx-MAP. |
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Keywords: | Beef Modified atmosphere packaging Carbon monoxide Color stability Muscles Metmyoglobin-reducing activity |
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