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Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High‐oxygen and Ultra‐low Oxygen Modified Atmospheres
Author(s) -
SEYFERT M.,
HUNT M. C.,
MANCINI R. A.,
KROPF D. H.,
STRODA S. L.
Publication year - 2004
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.1365-2621.2004.tb15506.x
Subject(s) - browning , food science , chemistry , myoglobin , modified atmosphere , oxygen , shelf life , biochemistry , organic chemistry
Beef round muscles were injection‐enhanced to 6%, packaged in high‐oxygen (HiOx) or ultra‐low oxygen (LoOx) modified atmospheres, stored 7 d and displayed 2 d (HiOx) or stored 16 d and displayed 1 d (LoOx) at 0 °C, and cooked to 71.1 °C. Raw internal color for steaks in HiOx was lighter, redder, more yellow and saturated, and had more oxymyoglobin and less deoxymyoglobin than steaks in LoOx ( P < 0.0001). Cooked internal color of steaks from HiOx appeared prematurely brown and was darker, less red, yellow, and saturated, and had more denatured myoglobin than steaks from LoOx ( P < 0.0001). This study presents conclusive evidence that modified‐atmosphere packaging influences internal cooked color development of beef steaks.