Abstract
The effect of oxygen level (20, 40, 60 and 80%) in modified atmospheres on the oxymyoglobin content of intact and minced beef ( M. semimembranosus, SM) was evaluated. There was no significant difference in the oxymyoglobin content of minced SM stored for up to 4 days in modified atmosphere packs containing 20, 40, 60 or 80% O 2. After 7 days, oxymyoglobin in minced SM decreased significantly ( P⩽0.05) with decreasing oxygen level but by day 10 all samples had similarly low oxymyoglobin contents. Lipid oxidation increased significantly ( P⩽0.05) between day 7 and 10 of storage in minced SM stored in modified atmospheres containing 40, 60 or 80% O 2. Oxymyoglobin and lipid oxidation occurred in intact SM but the extent of oxidation was lower than for minced SM. Exogenous α-tocopherol, dispersed in olive oil and added to minced SM (300 and 3000 mg α-tocopherol/kg lipid), had no significant effect on Hunter ‘ a' values when the samples were stored in low (20%) or high (80%) oxygen atmospheres. Exogenous α-tocopherol addition led to a significant reduction in lipid oxidation ( P⩽0.05) in minced SM stored in high but not in low oxygen atmospheres.
Published Version
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