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Kansas State University Libraries
2008; Kansas Agricultural Experiment Station contribution; no. 08-212-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 995; Beef; Cattle; Modified atmosphere packaging (MAP); Injection-enhancement; Beef tenderness; Sensory traits
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Full-Text Articles in Life Sciences
Packaging Atmospheres And Injection Enhancement Affect Beef Tenderness And Sensory Traits, J.P. Grobbel, Michael E. Dikeman, George A. Milliken, Melvin C. Hunt
Packaging Atmospheres And Injection Enhancement Affect Beef Tenderness And Sensory Traits, J.P. Grobbel, Michael E. Dikeman, George A. Milliken, Melvin C. Hunt
Kansas Agricultural Experiment Station Research Reports
Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (HiO2) modified atmosphere packaging (MAP) has a desirable bright red display color but may have increased off- flavors and decreased tenderness. According to several international research reports, steaks aged and packaged in HiO2 MAP had more off-flavor, including warmed-over flavor, and were less tender and juicy than steaks aged in vacuum packaging (VP). Research at Kansas State University found that injection-enhanced beef quadriceps muscles packaged in HiO2 MAP were less tender and had more offflavors than those in ultra-low oxygen MAP. Detrimental effects of O2 on tenderness …