Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres

Meat Science ◽  
2007 ◽  
Vol 75 (1) ◽  
pp. 39-43 ◽  
Author(s):  
R.A. Mancini ◽  
M.C. Hunt ◽  
M. Seyfert ◽  
D.H. Kropf ◽  
K.A. Hachmeister ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Lumbar Vertebrae ◽  
High Oxygen ◽  
Modified Atmospheres ◽  
Longissimus Lumborum

Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing

2021 ◽  
Vol 143 ◽  
pp. 110226
Author(s):  
Priscila R. dos Santos-Donado ◽  
Carlos M. Donado-Pestana ◽  
Francisco A. Ossamu Tanaka ◽  
Anna C. Venturini ◽  
Eduardo Francisquine Delgado ◽  
...  
Keyword(s):  
Carbon Monoxide ◽  
Vacuum Packaging ◽  
High Oxygen ◽  
Modified Atmospheres

Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems

Meat Science ◽  
2006 ◽  
Vol 72 (1) ◽  
pp. 47-56 ◽  
Author(s):  
J.P. Grobbel ◽  
M.E. Dikeman ◽  
E.J. Yancey ◽  
J.S. Smith ◽  
D.H. Kropf ◽  
...  
Keyword(s):  
Bone Marrow ◽  
Ascorbic Acid ◽  
Lumbar Vertebrae ◽  
Aerobic And Anaerobic

The microbial safety of strawberry and raspberry fruits packaged in high-oxygen and equilibrium-modified atmospheres compared to air storage

2006 ◽  
Vol 41 (1) ◽  
pp. 93-103 ◽  
Author(s):  
Istvan Siro ◽  
Frank Devlieghere ◽  
Liesbeth Jacxsens ◽  
Mieke Uyttendaele ◽  
Johan Debevere
Keyword(s):  
High Oxygen ◽  
Microbial Safety ◽  
Modified Atmospheres

Effect of High Oxygen Modified Atmosphere Packaging on Browning Characteristics of Fresh-Cut ‘Fuji’ Apple

2011 ◽  
Vol 236-238 ◽  
pp. 2391-2394
Author(s):  
Yan Wen Zhou ◽  
Sen Wan ◽  
Xi Hong Li ◽  
Ting Xue
Keyword(s):  
Ascorbic Acid ◽  
Modified Atmosphere Packaging ◽  
High Oxygen ◽  
Total Phenol ◽  
Modified Atmosphere ◽  
Positive Correlation ◽  
Potential Alternative ◽  
Fuji Apple ◽  
Fresh Cut ◽  
Cut Surface

Fresh-cut ‘Fuji’ apples were stored in modified atmosphere packaging (MAP) of 20%, 60% or 100% O2(balance N2) at 4 °C for 10 days, to determine the effects of high oxygen atmospheres on browning characteristics (color, total phenol (TP) and ascorbic acid (AA)) throughout the storage. Treatments with 60% and 100% O2significantly inhibited cut-surface browning, in particular the 60% O2. The 100% O2treatment was the most effective in controlling AA content (approximately 1.6-fold higher than 20% O2byday 10), while it kept a lower TP content during the storage, indicating the positive correlation between AA and TP. In general, these data suggested that high oxygen atmospheres may provide a potential alternative for browning control on fresh-cut ‘Fuji’ apple.

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