Effects of Packaging, Antioxidants, and Nadh on Ground Beef Color and Oxidation Reduction Potential | Zendy

Rachel Mitacek | Zendy; Ranjith Ramanathan | Zendy; D. L. VanOverbeke | Zendy; G. G. Mafi | Zendy; Käthery Brennecke | Zendy; J. Poulson | Zendy

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Effects of Packaging, Antioxidants, and Nadh on Ground Beef Color and Oxidation Reduction Potential

Author(s) -

Rachel Mitacek,

Ranjith Ramanathan,

D. L. VanOverbeke,

G. G. Mafi,

Käthery Brennecke,

J. Poulson

Publication year - 2017

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2016.157

Subject(s) - metmyoglobin , chemistry , food science , lipid oxidation , modified atmosphere , shelf life , ingredient , polyvinyl chloride , biochemistry , organic chemistry , antioxidant , myoglobin

Color is the most important indicator of freshness to consumers and drives their decision to purchase meat. Previous studies have indicated that lipid oxidation products can decrease activity of enzymes involved in NADH regeneration and metmyoglobin reduction. The objective of this study was to determine the effects of oiland water-soluble rosemary and NADH on ground beef color and oxidation reduction potential (ORP) properties in polyvinyl chloride (PVC) and high-oxygen modified atmosphere packaging (HiOx-MAP).

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