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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).

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