1. Comparing the effects of packaging normal-pH and atypical dark-cutting beef in modified atmosphere conditions on surface color.
- Author
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Harr KM, Jewell N, Edwards J, More S, Mafi GG, Pfeiffer M, and Ramanathan R
- Subjects
- Animals, Cattle, Hydrogen-Ion Concentration, Vacuum, Carbon Monoxide analysis, Atmosphere, Muscle, Skeletal chemistry, Oxygen Consumption, Food Packaging methods, Red Meat analysis, Color, Oxygen
- Abstract
Limited studies have determined the effects of modified atmospheric packaging (MAP) on atypical dark-cutting beef surface color. The objective was to compare the impacts of using vacuum packaging, carbon monoxide (CO-MAP), and HiOx-MAP (high‑oxygen) on the retail color of normal-pH and atypical dark-cutting beef aged 14 d. Atypical dark-cutting beef (pH 5.63) had numerically greater (P > 0.05) pH than normal-pH beef (pH 5.56). Atypical dark-cutting steaks were darker in color (lower L* values; P < 0.05) than normal-pH steaks. Atypical dark-cutting steaks had greater (P < 0.05) oxygen consumption, lower (P < 0.05) relative oxygenation, and less inter-muscle bundle space (P < 0.05) than normal-pH steaks. There were no differences (P > 0.05) in redness between normal-pH and atypical dark-cutting steaks when packaged in HiOx-MAP. Although a minimal increase in pH was observed in atypical dark-cutting beef, steaks in CO-MAP had lower redness than normal-pH steaks., Competing Interests: Declaration of competing interest None., (Copyright © 2023. Published by Elsevier Ltd.)
- Published
- 2024
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