QUALITY CHANGES OF BEEF STEAKS STORED IN CONTROLLED GAS ATMOSPHERES CONTAINING HIGH OR LOW-LEVELS OF OXYGEN

被引：32

作者：

BARTKOWSKI, L ^{[1
]}

DRYDEN, FD ^{[1
]}

MARCHELLO, JA ^{[1
]}

机构：

[1] UNIV ARIZONA, DEPT ANIM SCI, TUCSON, AZ 85721 USA

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 01期

关键词：

D O I：

10.4315/0362-028X-45.1.41

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Steaks from bovine Longissimus and Semimembranosus muscles were used to determine the influence of gas atmospheres on beef color, microbial growth and shrinkage during 9 days of retail display in 2 separate experimental trials. Steaks were displayed in 1 of 4 gas mixtures and were compared to steaks packaged under conventional vacuum and in a film wrap. Gas mixtures containing O2 levels of 10% (1/2 ambient) did not maintain a bright red color, but those with 40-75% O2 (more than twice ambient) maintained acceptable color for 9 days of storage. Atmosphere stored steaks lost more moisture (P < 0.05) than vacuum-packaged steaks. Psychrotrophic and mesophilic microbial counts from steaks stored 9 days in atmospheres containing 15% CO2 were lower (P < 0.05) than the counts for the control steaks.

引用

页码：41 / 45

页数：5

共 27 条

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