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Colour retention in fresh meat stored in oxygen—a commercial scale trial
Author(s) -
MACDOUGALL D. B.,
TAYLOR A. A.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00037.x
Subject(s) - refrigeration , food science , environmental science , chemistry , engineering , mechanical engineering
Summary Aged fresh beef was conventionally packaged at a central cutting plant and transported in oxygen filled containers to a retail outlet where it was compared in a refrigerated display cabinet with similar meat held in air. Colour deterioration during transport and storage was successfully delayed by holding in oxygen and the process was most effective in muscles prone to rapid discolouration. Even a small rise in temperature accelerated discolouration so that good refrigeration during display was still essential.