Influence of storage time on parameters of colour stability of beef

Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems

“…Color variables increased during the first 5 d under VAC, MAP and FILM, as also found by Feldhusen, Warnatz, Erdmann, and Wenzel (1995) and Insausti et al (1999). Furthermore, L* and hue angle increased from 5 to 13 d under MAP, but scarcely increased under VAC as reported by Insausti et al (1999) and Pietrasik, Dhanda, Shand, and Pegg (2006).…”

Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

“…An increased penetration depth of light and/or an improved oxygen penetration through VA lamb surface could be the main reasons for the higher redness. In concordance, Ledward (1992) and Feldhusen, Warnatz, Erdmann, and Wenzel (1995) found a more pronounced blooming and a deeper oxymyoglobin layer in meat aged under vacuum for several weeks prior to exposure. The higher depth of oxygen penetration in vacuum-aged meat has been explained by a lower activity of the oxygen-consuming enzymes, i.e., a decreased oxygen consumption rate, which decline with time postmortem.…”

Effects of feeding regimen and chilled storage on water‐holding capacity, colour stability, pigment content and oxidation in red deer (Cervus elaphus) meat

“…Higher Minolta a * values (measuring the redness of the meat) were recorded in meat samples from the pellet‐fed deer which also had the lowest pigment content. The higher a * values of the meat from our pellet‐fed animals measured at 1 day post mortem could be explained by the lower 24‐h pH values, as low pH leads to a lower mitochondrial activity and oxygen consumption42 and thereby to a faster oxygenation of the myoglobin to oxymyoglobin (MbO 2 ) and a more efficient blooming43 as well as to a deeper MbO 2 layer 44. The depth of the MbO 2 layer influences both the degree of lightness and the saturation of the colour 45.…”