Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging.

Abstract

The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use.