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Display, Packaging, and Meat Block Location Effects on Color and Lipid Oxidation of Frozen Lean Ground Beef
Author(s) -
BREWER M.S.,
WU S.Y.
Publication year - 1993
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.1365-2621.1993.tb06152.x
Subject(s) - metmyoglobin , aluminum foil , lightness , food science , lipid oxidation , oxygen permeability , chemistry , oxygen , biochemistry , myoglobin , physics , optics , organic chemistry , layer (electronics) , antioxidant
Ground beef chuck (15% fat) was packaged (500g) in vacuum bags, Saran Wrap TM overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4°C) for 24 hr and then held frozen (−18°C) for 52 wk. Instrumental and visual color of PVC‐packaged beef was affected most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxyrnyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p<0.05) visual red and brown color, lightness, and acceptability, L*, a*, and b*, and TBA values.