Evaluation of Carbon Monoxide (CO) Treatment in Modified Atmosphere Packaging or Vacuum Packaging to Increase Color Stability of Fresh Beef
Document Type
Article
Journal/Book Title/Conference
Meat Science
Volume
59
Issue
3
Publication Date
2001
First Page
317
Last Page
324
Abstract
Our goal was to obtain > 21 days red color stability for carbon monoxide (CO)-treated beef steaks in vacuum packaging (VP). In preliminary tests, pretreatment for 24 h in a 5% CO modified atmosphere package (MAP) was needed to maintain redness after re-packaging in VP. Pressure pretreatment with 5% CO for 2 h developed redness, but was impractical for large-scale application. Color stability and microbial load were then compared after treatment of steaks in 5% CO-MAP for 24 h, then VP; 100% CO-MAP for 1 h, then VP; steaks and ground beef in 0.5% CO-MAP; and steaks and ground beef in polyvinyl chloride (PVC) wrap. Steaks remained red for 5, 6, 8 and <1-week storage at 2°C, respectively. Steaks microbial load exceeded spoilage levels (>106cfu/cm2) at 5, 6, 7 and <2-weeks, respectively. Thus, extended color stability in VP was achieved by pretreatment with 5% CO for 24 h or 100% CO for 1 h.
Recommended Citation
Jayasingh, P., Cornforth, D. P., Carpenter, C. E. and Whittier, D. 2001. Evaluation of carbon monoxide (CO) treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef. Meat Science, 59:317-324.
Comments
Originally published by Elsevier. Abstract and full text available via remote link.