Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

“…Storage time showed an intense variation of C* in MA-A in both treatment groups; this could be related to a greater instability of the oxymyoglobin with regard to the other pigments conformed (Gill, 1990;Viana et al, 2005). Although no significant differences were found in the H8 value with regard to the type of stunning, according to Jayasingh et al, 2001, larger Hue angle was associated to less red colour, which is in agreement with our results. Intense discolouration due to the high oxygen concentrations is related to the greater H8 values in MA-A.…”

“…Also, paler meat (higher L*), because of the intense fall in pH by effect of the electrical current flow and the subsequent protein denaturation, was described in the electrically stunned group, in agreement with Lindahl et al (2001). In addition, the MA-B (a low CO%) promotes a more intense red colour of meat due to the more stable carboxymyoglobin pigment formation (Jayasingh et al, 2001). However, in MA-A, intense variations on colour coordinates were observed along time, mainly related with the high oxygen concentrations (Gill, 1990).…”

Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

“…The application of 0.4% (CO) through the store period in MAP enhanced the beef pigment without effectively masking spoiling upon removal of end product from (COP), meat pigment grouping of COMb and OMb) deterioration through the demonstration as a method not different as of produce the product exposed only to air [51]. Furthermore, upon take product from (COP), meat pigment the combination of COMb and OMb declined through presentation in a manner not distinctive from product quite increasingly exposed only to air [50]. They are Theyrted that the usage of packing steaks and surface beef in 0.5% (CO) leads to better-quality color constancy.…”

“…They are Theyrted that the usage of packing steaks and surface beef in 0.5% (CO) leads to better-quality color constancy. While usage of a (COP) system that also contained oxygen prohibiting, and low levels of (CO) tested [50,51]. The evaluating research of antimicrobial meaningfully affecting meat color (Table 5).…”

“…Vacuum packaging (VP) is excessively important new approaches to increase raw beef red pigment steadiness for carbon monoxide (CO)-treated beef steaks was wanted to take care of ruddiness succeeding repackaging in (VP). Extended color relative stability lows of microbial counts in (VP) was successfully achieved by pretreatment with 5% CO [50]. Combined effects of irradiation and (CO) in modified atmosphere packaging (CO-MAP) on total plate counts, Escherichia coli K12, color, and odor of fresh beef through the cooled store.…”