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The Effect Of Carbon Monoxide Pretreatment Exposure Time On The Colour Stability And Quality Attributes Of Vacuum Packaged Beef Steaks, Lauren Anne Van Rooyen, Paul Allen, Sarah Crawley, David I. O'Connor
The Effect Of Carbon Monoxide Pretreatment Exposure Time On The Colour Stability And Quality Attributes Of Vacuum Packaged Beef Steaks, Lauren Anne Van Rooyen, Paul Allen, Sarah Crawley, David I. O'Connor
Articles
The effect of 5% CO pretreatments prior to vacuum packaging of beef striploin steaks (Longissimus thoracis et lumborum, LTL) on quality attributes, primarily colour stability was investigated. The aim was to determine the optimum pretreatment that would induce the desirable red colour, while allowing discoloration to occur by the end of a 28-day display period (2°C), so as to not mask spoilage. A range of pretreatment exposure times (1, 3, 5, 7, 9, 15 and 24h) were applied to steaks using a gas mixture of 5% CO, 60% CO2 and 35% N2. The 5h CO pretreatment exposure time achieved the …