Premium
Effects of Antioxidants in Polyethylene Film on Fresh Beef Color
Author(s) -
Moore M.E.,
Han I.Y.,
Acton J.C.,
Ogale A.A.,
Barmore C. R.,
Dawson P.L.
Publication year - 2003
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.1365-2621.2003.tb14122.x
Subject(s) - low density polyethylene , polyethylene , polyvinyl chloride , food science , chemistry , thermoforming , tocopherol , materials science , antioxidant , composite material , organic chemistry , vitamin e
BHA, BHT, rosemary extract, and α‐tocopherol were incorporated into low‐density polyethylene (LDPE) at the 0.1% level and thermoformed into 25‐mm‐dia, 0.25‐mm‐thick discs, which were exposed to the surface of fresh beef and held in contact with a polyvinyl chloride (PVC) overwrap. On d 0, the control treatment with only the PVC overwrap had greater “a” (redness) values, probably due to greater transmission of oxygen to the meat surface. However, by d 7, the control with only the PVC overwrap had lower redness values than any of the other treatments. By d 8 and 9, the meat packaged with the BHA‐impregnated film had higher “a” (redness) values than any of the other film treatments