High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts

2010 ◽  
Author(s):  
Yuan Kim ◽  
Steven M. Lonergan ◽  
Elisabeth J. Huff-Lonergan
Keyword(s):  
Color Stability ◽  
Sensory Attributes ◽  
High Oxygen ◽  
Packaging System

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Meat Science ◽  
2010 ◽  
Vol 85 (4) ◽  
pp. 759-767 ◽  
Author(s):  
Yuan H. Kim ◽  
Elisabeth Huff-Lonergan ◽  
Joseph G. Sebranek ◽  
Steven M. Lonergan
Keyword(s):  
Modified Atmosphere Packaging ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Protein Polymerization

Color Stability and Sensory Attributes of Chicken Frankfurters Made With Betalains and Potassium Sorbate Versus Sodium Nitrite

1984 ◽  
Vol 47 (1) ◽  
pp. 41-45 ◽  
Author(s):  
K. P. VERELTZIS ◽  
E. M. BUCK
Keyword(s):  
Sodium Nitrite ◽  
Red Light ◽  
Storage Period ◽  
Color Stability ◽  
Sensory Attributes ◽  
Potassium Sorbate ◽  
Natural Pigments ◽  
Color Differences ◽  
Juice Concentrate

Chicken frankfurters made with 0.48% liquid beet juice concentrate containing betalains plus 0.20% potassium sorbate were compared to frankfurters made with sodium nitrite. The color of frankfurters made with natural pigments was more stable than nitrite-franks when exposed to light and oxygen over a 20-d storage period. Sensory panelists were unable to detect a difference between the flavor or texture of the experimental franks when tested under red light to mask color differences. There were no significant differences between Warner Bratzler shear values for franks from the two treatments.

Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere1

2003 ◽  
Vol 81 (9) ◽  
pp. 2230-2238 ◽  
Author(s):  
J. M. Behrends ◽  
W. B. Mikel ◽  
C. L. Armstrong ◽  
M. C. Newman
Keyword(s):  
Color Stability ◽  
Biceps Femoris ◽  
High Oxygen

Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles

Meat Science ◽  
2014 ◽  
Vol 97 (2) ◽  
pp. 189-196 ◽  
Author(s):  
Chenglong Liu ◽  
Yimin Zhang ◽  
Xiaoyin Yang ◽  
Rongrong Liang ◽  
Yanwei Mao ◽  
...  
Keyword(s):  
Carbon Monoxide ◽  
Color Stability ◽  
High Oxygen

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

Depletion of coating color components in the blade coating process circulation

TAPPI Journal ◽  
2011 ◽  
Vol 10 (9) ◽  
pp. 17-23 ◽  
Author(s):  
ANNE RUTANEN ◽  
MARTTI TOIVAKKA
Keyword(s):  
Fine Particles ◽  
Particle Density ◽  
Stable Process ◽  
Size Fraction ◽  
Color Stability ◽  
Strong Interactions ◽  
Coating Process ◽  
Size Segregation ◽  
Coating Color ◽  
Average Size

Coating color stability, as defined by changes in its solid particle fraction, is important for runnability, quality, and costs of a paper coating operation. This study sought to determine whether the size or density of particles is important in size segregation in a pigment coating process. We used a laboratory coater to study changes in coating color composition during coating operations. The results suggest that size segregation occurs for high and low density particles. Regardless of the particle density, the fine particle size fraction (<0.2 μm) was the most prone for depletion, causing an increase in the average size of the particles. Strong interactions between the fine particles and other components also were associated with a low depletion tendency of fine particles. A stable process and improved efficiency of fine particles and binders can be achieved by controlling the depletion of fine particles.

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