Date of Award:

5-2004

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Nutrition and Food Sciences

Committee Chair(s)

Daren P. Cornforth

Committee

Daren P. Cornforth

Committee

Ilka Nemere

Committee

Donald McMahon

Abstract

Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stability than beef in oxygen-permeable polyvinyl chloride (PVC) film. However, fresh beef in high oxygen becomes rancid by 10 days storage at 2°C. Thus the objective of this study was to evaluate the effectiveness of various antioxidants (milk mineral, MM; sodium tripolyphosphate, STP; vitamin E, E) on color and thiobarbituric acid (TBA) values of ground chuck stored in 80% oxygen MAP for 14 days at 1° C. A preliminary experiment was also done to determine the effect of raw meat history (surface area during storage and storage temperature) on stability of ground beef in 80% oxygen MAP.

For the preliminary experiment, select beef clods ( 48 hrs postmortem) were cut into trim or coarsely ground and stored frozen or at 2°C in vacuum packaging (VP) for 30 days. Raw meat was then finely ground and wrapped in PVC film or in 80% oxygen. For experiment 2, fresh beef clods were coarsely ground and antioxidants (0.75 or 1.5% MM; 0.25 or 0.5% STP; 50 or 100 ppm vitamin E) were added, followed by fine grounding and packaging in 80% oxygen MAP.

Thiobarbituric acid assay was performed as a measure of rancidity. Hunter color L*, a*, b* values were measured on raw samples through the packaging film. Trim history greatly affected stability of beef in 80% oxygen MAP. VP refrigerated trim yielded ground beef with low oxidative and color stability compared to frozen trim. In comparison of antioxidants, 0.75% MM gave highest redness values (13-15) and lowest TBA values (< 0.5) after storage of ground beef in 80% oxygen MAP for 14 days. STP-treated beef also had low TBA values(< 0.5) at 14 days storage but samples were less red (a* of 10-12) than MM- treated samples. Samples with E were slightly better than controls, with redness values of 7.9 and 10.8, respectively. Thus, iron-chelating agents (MM and STP) were very effective for preventing rancidity and improving color stability in ground beef packaged in a high oxygen atmosphere.

Checksum

7027ba45bf3e2b384536e8a555fa52a7

Download

Share

COinS

Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .