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Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Processing Under Gas Atmospheres with Differing Oxygen Concentration
Author(s) -
CHU Y.H.,
HUFFMAN D.L.,
EGBERT W.R.,
TROUT G.R.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08936.x
Subject(s) - metmyoglobin , chemistry , carbon dioxide , oxygen , food science , modified atmosphere , shelf life , biochemistry , organic chemistry , myoglobin
ABSTRACT Restructured beef steaks were manufactured under gas atmospheres with differing oxygen concentration and subsequently vacuum‐packaged. The effect of the different gas atmospheres on the color and color stability of frozen restructured beef steaks initially and at 1‐month intervals for three months was investigated. Overall metmyoglobin concentrations for restructured beef steaks were not different (P > 0.05) from that of the intact steaks either initially or over storage time. The rates of overall metmyoglobin formation increased when oxygen concentration of the gas atmosphere was increased. Restructured steaks manufactured using pure carbon dioxide gas had the least amount of overall discoloration both initially and over storage time.