Effect of Ozone on Physicochemical Parameters Changes During Ageing of Beef

R. Bermúdez; M. Pateiro; D. Robledo; L. Puriños; C. Pérez-Santaescolástica; D. Franco; L.M. Lorenzo

Effect of Ozone on Physicochemical Parameters Changes During Ageing of Beef

In: 63rd International Congress of Meat Science and Technology

Authors:

R. Bermúdez

R. Bermúdez ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by R. Bermúdez in
Current site
Google Scholar
PubMed

M. Pateiro

M. Pateiro ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by M. Pateiro in
Current site
Google Scholar
PubMed

D. Robledo

D. Robledo ²COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain; jmlorenzo@ceteca.net

Search for other papers by D. Robledo in
Current site
Google Scholar
PubMed

L. Puriños

L. Puriños ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by L. Puriños in
Current site
Google Scholar
PubMed

C. Pérez-Santaescolástica

C. Pérez-Santaescolástica ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by C. Pérez-Santaescolástica in
Current site
Google Scholar
PubMed

D. Franco

D. Franco ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by D. Franco in
Current site
Google Scholar
PubMed

, and

L.M. Lorenzo

L.M. Lorenzo ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

Search for other papers by L.M. Lorenzo in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 648–649

DOI:: https://doi.org/10.3920/9789086868605_289

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Ozone is a gas that is naturally present in the stratosphere; it is water-soluble and has a high oxidative power. The effect of ozone on physicochemical properties of longissimus dorsi through the stored time was evaluated. Samples were exposure a continuous flux of ozone (2 ppm O₃ /m³/h) at 4±1°C during 28 days. Color parameters (L*, a* and b* values) decreased significantly (P<0.01) over time showing the lowest values at the end of refrigerated period. On the other hand, lipid oxidation increased significantly (P<0.05) from 0.12 to 0.27 mg MDA/kg during the whole display. As expected, shear force decreased significantly (P<0.001) during the first 14 days, reaching a final value of 23.3 N at the end of ageing process.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000289.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

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

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	52	36	20
Full Text Views	2	1	0
PDF Views & Downloads	6	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Effect of Ozone on Physicochemical Parameters Changes During Ageing of Beef

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics