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The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75% +20% +5% ) and low oxygen-MAP (LOMAP, 0% +20% +80% ) at for nine days. RVSE induced TRA (p value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE ,, and values. HOMAP maintained a lower TRA, MetMb concentration, and CIE value but had higher R630-R580 and CIE , , and values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.

han'gug sigpum jeojang yu'tong haghoeji/han-guk sikpum jeojang yutong hakoeji

Effect of Immersion in Rhus verniciflua Stokes Extract on the Total Reducing Ability, Protein Oxidation and Myoglobin Oxidation of Hanwoo Beef Steak Stored with Modified-atmosphere Packaging