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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)
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Full-Text Articles in Life Sciences
Packaging Atmospheres Alter Beef Tenderness, Fresh Color Stability, And Internal Cooked Color (2008), J.P. Grobbel, Michael E. Dikeman, George A. Milliken, Melvin C. Hunt
Packaging Atmospheres Alter Beef Tenderness, Fresh Color Stability, And Internal Cooked Color (2008), J.P. Grobbel, Michael E. Dikeman, George A. Milliken, Melvin C. Hunt
Kansas Agricultural Experiment Station Research Reports
Several meat quality traits affect consumers' overall purchase decisions and satisfaction with meat products, but color is the major factor affecting purchasing decisions. According to some researchers, tenderness is the most important palatability attribute in consumers' overall eating experience. Case-ready packaging in the meat industry is growing at a rapid rate and generally includes modified atmosphere packaging (MAP) with specific gases. Advantages of MAP include use of a centralized location, improved sanitation control, more consistent products, and increased marketing flexibility. Packaging beef in highoxygen (HiO2) MAP results in a desirable bright red lean color but can have detrimental effects on …