Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days

Meat Science ◽  
2009 ◽  
Vol 81 (1) ◽  
pp. 71-76 ◽  
Author(s):  
R.A. Mancini ◽  
S.P. Suman ◽  
M.K.R. Konda ◽  
R. Ramanathan
Keyword(s):  
Carbon Monoxide ◽  
Color Stability ◽  
Beef Steaks

Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging

2020 ◽  
Vol 134 ◽  
pp. 109215 ◽  
Author(s):  
Xiaoyin Yang ◽  
Xin Luo ◽  
Yimin Zhang ◽  
David L. Hopkins ◽  
Rongrong Liang ◽  
...  
Keyword(s):  
Carbon Monoxide ◽  
Color Stability ◽  
High Oxygen ◽  
Beef Steaks

scholarly journals Composition and color stability of carbon monoxide treated dried porcine blood

Meat Science ◽  
2010 ◽  
Vol 85 (3) ◽  
pp. 472-480 ◽  
Author(s):  
P.R. Fontes ◽  
L.A.M. Gomide ◽  
E.A.F. Fontes ◽  
E.M. Ramos ◽  
A.L.S. Ramos
Keyword(s):  
Carbon Monoxide ◽  
Color Stability ◽  
Porcine Blood

scholarly journals EFFECT OF LACTIC ACID ON Escherichia coli O157:H7 AND ON COLOR STABILITY OF VACUUM-PACKAGED BEEF STEAKS UNDER HIGH STORAGE TEMPERATURE

2017 ◽  
Vol 6 (4) ◽  
pp. 1054-1058 ◽  
Author(s):  
Ana Paula A. A. Salim ◽  
Anna C. V. C. S. Canto ◽  
Bruno R. C. Costa-Lima ◽  
Julia S. Simoes ◽  
Pedro H. N. Panzenhagen ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Storage Temperature ◽  
Color Stability ◽  
Escherichia Coli O157 ◽  
Beef Steaks ◽  
High Storage Temperature ◽  
Packaged Beef ◽  
High Storage

Restructured Beef Steaks Manufactured Using Carbon Dioxide, Oxygen and Carbon Monoxide Gas

1984 ◽  
Vol 47 (12) ◽  
pp. 975-977
Author(s):  
D. L. HUFFMAN ◽  
N. R. OTTAVIANO ◽  
J. C. CORDRAY ◽  
W. R. JONES ◽  
C. F. ANDE
Keyword(s):  
Carbon Dioxide ◽  
Carbon Monoxide ◽  
Proximate Analysis ◽  
Nitrogen Gas ◽  
B Values ◽  
Binding Strength ◽  
Treatment Groups ◽  
Oxygen Treatment ◽  
Beef Steaks ◽  
Nitrogen Treatment

Restructured beef steaks were manufactured from boneless, tenderized USDA Utility inside cow rounds (semimembranosus) and USDA Choice beef plates which were treated with oxygen, carbon dioxide or a combination of carbon monoxide and nitrogen gas during the mixing stage of the manufacturing process. Treatments were preformulated to 15% fat and mixed for 15 min during which time the various gas atmospheres were incorporated into the mixer. All treatments received 2% water and 0.75% sodium chloride during the mixing cycle. Proximate analysis, objective and subjective color, mechanical shear and binding strength were examined. Gaseous treatments had no effect (P>0.05) on moisture, fat or protein percentages. Carbon monoxide (10.01% carbon monoxide mixed with nitrogen) treatment increased Hunter “a” and “b” and reflectance (685 nm) values. Oxygen treatment had no effect (P>0.05) on Hunter “L”, “a” or “b” values or reflectance (685 nm) values. Carbon dioxide decreased (P<0.05) both Hunter “b” and reflectance (685 nm) values. Subjective scores indicated more discoloration (P<0.05) for the carbon dioxide treatment than the carbon monoxide or oxygen treatments, but none of the treatment groups was different from the control. Shear (Kramer) and binding (Instron) values were unaffected (P>0.05) by the treatments.

Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide

2008 ◽  
Vol 88 (8) ◽  
pp. 1394-1399 ◽  
Author(s):  
David Mantilla ◽  
Hordur G Kristinsson ◽  
Murat O Balaban ◽  
W Steven Otwell ◽  
Frank A Chapman ◽  
...  
Keyword(s):  
Carbon Monoxide ◽  
Color Stability
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