Abstract
ABSTRACT Changes in color and metmyoglobin fraction on the surface of M. longissimus lumborum (LL), M. semimembranosus (Sm) and M. psoas major (PM) steaks were assessed during a 1‐week storage under an ultra‐low‐oxygen atmosphere (with/without an oxygen scavenger). Sm and PM muscles had a redder and more highly saturated color than the LL muscle throughout the storage period. LL steaks had lower percentage metmyoglobin and oxymyoglobin, and higher percentage deoxymyoglobin than Sm and PM steaks. These differences were present from the time of packing. A significantly higher percentage of metmyoglobin formed on all muscles stored without an oxygen scavenger between 72 and 168 h compared with muscles stored with an oxygen scavenger (P < 0.05). The additional metmyoglobin formation on steaks stored without an oxygen scavenger, suggests that differences in headspace composition existed, however, these differences were not detected by the gas chromatography method used in this experiment.
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