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
Charles Carpenter
Committee
Kenneth Olson
Abstract
This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obtained from 3 different sources (chuck, loin and trim). All samples were stored at 2°C for 7, 14 and 21 days.
All raw ground beef samples stored in 0.4% carbon monoxide remained bright red throughout the 21-day storage period. The phenomenon of premature browning (appearance of cooked color at lower than normal cooking temperatures) was observed in samples stored in high oxygen. TBA values were highest for the samples stored in 80% oxygen. Internal a* redness values were lowest for samples stored in 80% oxygen. Percent myogobin denaturation (PMD) increased with increase in internal cooking temperature and was highest for the ground beef samples stored in 80% oxygen.
The a* redness values were highest for raw steaks stored in 0.4% CO. Steaks stored in vacuum had a uniform purple color, but some browning was noticed on the surface of the samples by day 14. PMD and TBA values of cooked top sirloin steaks were highest for the samples stored in 80% oxygen
This study confirms that high oxygen packaging promotes rancidity in ground beef and top sirloin steaks. Packaging in 0.4% carbon monoxide helps maintain a bright cherry red color in ground beef and top sirloin steaks for up to 21 days.
Checksum
f69da6eeece31ab5592c944a72e89a85
Recommended Citation
John, Liza, "Comparison of Color and Thiobarbituric Acid (TBA) Values of Cooked Hamburger Patties and Top Sirloin Steaks after Storage of Fresh Beef Chubs and Raw Steaks in Modified Atmospheres of 80% Oxygen or 0.4% Carbon Monoxide" (2004). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5520.
https://digitalcommons.usu.edu/etd/5520
Included in
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 .