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University of Nebraska - Lincoln
Department of Animal Science: Dissertations, Theses, and Student Research
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Impact Of Myoglobin Oxygenation State On Color Stability Of Beef Steaks During Frozen Storage And Thawed Retail Display, Morgan Lee Henriott
Impact Of Myoglobin Oxygenation State On Color Stability Of Beef Steaks During Frozen Storage And Thawed Retail Display, Morgan Lee Henriott
Department of Animal Science: Dissertations, Theses, and Student Research
Meat color is the most important product characteristic that impacts consumer purchasing decisions. Therefore, the major objectives of this thesis were to determine the impact of myoglobin oxygenation level and frozen storage duration on both frozen and thawed beef color. USDA Choice strip loins (n=36) were aged for 4 d or 20 d and cut into steaks. Steaks were randomly assigned to a myoglobin oxygenation level [deoxymyoglobin (DeOxy; immediately packaged), oxygenation (Oxy; oxygenated in air for 30 minutes), or high oxygenation (HiOxy; packaged for 24 h in 80% O2)]. Steaks were then vacuum packaged in oxygen permeable or …