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Effect Of Raw Lngredient Surface Area, Storage Time And Antioxidants On Color And Oxidative Stability Of Ground Beef In 80% Oxygen Modified Atmosphere Packaging, Avanthi Vissa
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stability than beef in oxygen-permeable polyvinyl chloride (PVC) film. However, fresh beef in high oxygen becomes rancid by 10 days storage at 2°C. Thus the objective of this study was to evaluate the effectiveness of various antioxidants (milk mineral, MM; sodium tripolyphosphate, STP; vitamin E, E) on color and thiobarbituric acid (TBA) values of ground chuck stored in 80% oxygen MAP for 14 days at 1° C. A preliminary experiment was also done to determine the effect of raw meat history (surface area during storage and storage …