Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

Santos, F. De; Rojas, M.C.; Lockhorn, G.; Brewer, M.S.

doi:10.1016/j.meatsci.2007.04.031

Cited by 30 publications

(20 citation statements)

References 25 publications

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“…From the beginning of storage, patties showed a progressive brownish appearance on the surface until the final storage state. Brown color in pork meat is assigned a* values ranging between 4.6 and 10.8 …”

Section: Resultssupporting

confidence: 80%

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

et al. 2019

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BACKGROUND There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf‐life of meat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250 mg kg‐1 (FVE‐250), 500 mg kg‐1 (FVE‐500) and 1000 mg kg‐1 (FVE‐1000) were added to pork patties with linseed oil oleogel as a fat replacer. RESULTS Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g‐1 extract. Antioxidant values ranged from 37.5 μmol of Trolox equivalents (TE) g‐1 (FRAP assay) to 2111 μmol TE g‐1 extract (ABTS assay). Regarding oxidation stability, FVE‐1000 showed the lowest values of thiobarbituric acid‐reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples. CONCLUSION Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long‐term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant in meat products. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 80%

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

et al. 2019

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“…The initial values were in a range from 5.70 to 5.86 and similar values were reported in the literatures for beef [33,34]. As time went, pH values of all samples increased due to the activity of the microorganism and enzymes existing in it, which is accompanied by the dissociation of protein constituents and the production of free amino acids leading to formation of ammonia and amines, the alkaline reaction products, and increasing the pH value of the meat [35,36].…”

Section: Ph Analysissupporting

confidence: 83%

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Lyu

Zhao

Shen

et al. 2018

Journal of Food Quality

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Due to microbial growth, beef easily gets corrupt in retail conditions, and the color and quality of the meat will be deteriorated. Therefore, hurdle technology, namely, pretreatment of carbon monoxide (CO), chlorine dioxide, and lactic acid, is used for vacuum-packaged beef to decontaminate beef and increase its quality stability. Beef was pretreated with 100% CO (C1), 100% CO and 50 mg/L chlorine dioxide (C2), and 100% CO and 50 mg/L chlorine dioxide and 30 g/L lactic acid (C3). The untreated samples were used as control (CK). During storage, the a⁎ color parameters of C1, C2, and C3 were significantly higher than that of CK, indicating CO pretreatment is a good way to maintain color appearance of beef, and chlorine dioxide and lactic acid did not affect the color-protecting role of CO on beef. C3 showed the strongest antimicrobial activity with the lowest total viable counts, followed by C2, C1, and CK. Samples in C3 also showed the lowest total volatile basic nitrogen, pH, thiobarbituric acid reactive substance, and metmyoglobin during the mid-late storage. Moreover, C3 can keep beef with higher unsaturated fatty acids. In conclusion, CO pretreatment combined with chlorine dioxide and lactic acid displayed efficient antimicrobial and color-stability activity for vacuum-packaged beef. It would be a potential way to use pretreatment of CO combined with chlorine dioxide and lactic acid to maintain the quality of vacuum-packaged beef.

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“…• Color evaluated from 1 to 6, where 1 = pinkish red, 2 = bright red, 3 = cherry red, 4 = dark red/purple, 5 = reddish tan/reddish brown, and 6 = tan/brown/gray (Hunt et al, 2004;De Santos et al, 2007;Suman et al, 2009;Rogers et al, 2014, with modifications)…”

Section: Visual Color Evaluationmentioning

confidence: 99%

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

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Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

Cited by 30 publications

References 25 publications

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

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