The Effect of a Range of Co Concentrations and Exposure Times on the Colour Stability of Vacuum Packaged Beef Steaks

L.A. Van Rooyen; P. Allen; P. Reid; D.I. O’Connor

The Effect of a Range of Co Concentrations and Exposure Times on the Colour Stability of Vacuum Packaged Beef Steaks

In: 63rd International Congress of Meat Science and Technology

Authors:

L.A. Van Rooyen

L.A. Van Rooyen ¹Food Quality and Sensory Department, Teagasc Food Research Centre, Ashtown, Dublin 15
²School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland; david.i.oconnor@dit.ie

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P. Allen

P. Allen ¹Food Quality and Sensory Department, Teagasc Food Research Centre, Ashtown, Dublin 15

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P. Reid

P. Reid ¹Food Quality and Sensory Department, Teagasc Food Research Centre, Ashtown, Dublin 15

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, and

D.I. O’Connor

D.I. O’Connor ²School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland; david.i.oconnor@dit.ie

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Type:: Chapter

Pages:: 922–923

DOI:: https://doi.org/10.3920/9789086868605_414

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The effect of a range of CO concentrations and exposure times on the colour stability of vacuum packaged Longissimus thoracis et lumborum (LTL) beef steaks was investigated. Steaks were exposed to four CO concentrations (5% CO, 60% CO₂ and 35% N; 3% CO, 60% CO₂ and 37% N; 1% CO, 60% CO₂ and 39% N; 0.4% CO, 60% CO₂ and 39.6% N) or a control (60% CO₂ and 40% N₂)) for 5, 7 or 24 h and stored at 2 °C. A CO gas concentration and exposure time of 1% for 5 h was optimal as it gave a desirable initial colour which discoloured to reach unacceptable levels (a* = 12, C* = 16) by the use-by-date (28 days).

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Effect of a Range of Co Concentrations and Exposure Times on the Colour Stability of Vacuum Packaged Beef Steaks

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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