EFFECT OF OXYGEN CONCENTRATIONS ON BLOOMING ABILITY OF AGED BEEF LONGISSIMUS LUMBORUM STEAKS FOLLOWING ULTRALOW OXYGEN AND VACUUM STORAGE
| Autor: | Francis Butler, Paul Allen, M. Beggan |
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| Rok vydání: | 2006 |
| Předmět: | |
| Zdroj: | Journal of Muscle Foods. 17:267-276 |
| ISSN: | 1745-4573 1046-0756 |
| DOI: | 10.1111/j.1745-4573.2006.00049.x |
| Popis: | Effect of different oxygen concentrations on blooming ability of aged beef longissimus lumborum (LL) steaks was examined. Six LL primals were stored for 2 weeks under vacuum followed by display under 2, 5, 10 or 20% oxygen (experiment 1). In addition, six primals were cut into steaks and individually stored under an ultralow-oxygen modified atmosphere (MA), followed by display under 5, 10 or 20% oxygen (experiment 2). Color measurements (L*, a*, b*, chroma [C*] and hue angle) were recorded at 0.5, 1, 2, 4 and 24 h of display. The steaks from experiment 1 displayed at 10 and 20% oxygen showed similar a* and C* values (P > 0.05) to aerobically displayed steaks (control), indicating that a minimum level of 10% oxygen was required for blooming. In experiment 2, similar (P > 0.05) a* and C* values were found between steaks displayed under 10 and 20% oxygen treatment and between 20% oxygen and control treatments. This finding suggests that steaks stored under ultralow-oxygen MA required a higher level of oxygen (between 10 and 20% oxygen) for blooming compared with steaks stored under vacuum. |
| Databáze: | OpenAIRE |
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