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Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging.
- Source :
-
Foods (Basel, Switzerland) [Foods] 2024 Mar 16; Vol. 13 (6). Date of Electronic Publication: 2024 Mar 16. - Publication Year :
- 2024
-
Abstract
- The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages ( p < 0.05). There were also gas-type main effects for cooked color and TBARS ( p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned ( p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red ( p < 0.05). However, NO had increased redness and a* values for internal cooked color ( p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use.
Details
- Language :
- English
- ISSN :
- 2304-8158
- Volume :
- 13
- Issue :
- 6
- Database :
- MEDLINE
- Journal :
- Foods (Basel, Switzerland)
- Publication Type :
- Academic Journal
- Accession number :
- 38540892
- Full Text :
- https://doi.org/10.3390/foods13060902