Title

Color and Thiobarbituric Acid Values of Cooked Top Sirloin Steaks in Modified Atmospheres of 80% Oxygen, or 0.4% Carbon Monoxide, or Vacuum

Document Type

Article

Journal/Book Title/Conference

Meat Science

Volume

69

Issue

3

Publication Date

2005

First Page

441

Last Page

449

DOI

10.1016/j.meatsci.2004.08.013

Abstract

Case-ready fresh beef is typically packaged in a modified-atmosphere with approximately 80% oxygen and 20% carbon dioxide. Recently, USDA approved distribution of fresh meats in a master bag system using 0.4% carbon monoxide (CO). This study compared effects of packaging system (vacuum, 80% oxygen, 0.4% carbon monoxide), fresh meat storage time (7–21 days) and cooking temperature (49–79 °C) on extent of myoglobin denaturation, color and rancidity in cooked top sirloin steaks. Steaks packaged in 80% oxygen or CO retained desirable red color for 14 and 21 days storage, respectively. Steaks stored in 80% oxygen exhibited the greatest TBA values and myoglobin denaturation at all storage times and cooking temperatures. Steaks stored in high oxygen developed brown interior color at internal temperatures as low as 57 °C, the premature browning effect. Premature browning and rancidity associated with steaks packaged in 80% oxygen was prevented by packaging in 0.4% CO or vacuum.

Comments

Originally published by Elsevier. Abstract and full text available via remote link.