Quality Changes of Beef Steaks Stored in Controlled Gas Atmospheres Containing High or Low Levels of Oxygen
- 1 January 1982
- journal article
- research article
- Published by Elsevier BV in Journal of Food Protection
- Vol. 45 (1), 41-45
- https://doi.org/10.4315/0362-028x-45.1.41
Abstract
Steaks from bovine Longissimus and Semimembranosus muscles were used to determine the influence of gas atmospheres on beef color, microbial growth and shrinkage during 9 days of retail display in two separate experimental trials. Steaks were displayed in one of four gas mixtures and were compared to steaks packaged under conventional vacuum and in a film wrap. Gas mixtures containing O2 levels of 10% (one-half ambient) did not maintain a bright red color, but those with 40–75% O2 (more than twice ambient) maintained acceptable color for 9 days of storage. Atmosphere stored steaks lost more moisture (P2 were lower (P<0.05) than the counts for the control steaks.This publication has 4 references indexed in Scilit:
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