Some factors influencing myoglobin derivatives on refrigerated packaged beef
AuthorBen Abdallah, Mheni, 1963-
AdvisorMarchello, John A.
MetadataShow full item record
PublisherThe University of Arizona.
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
AbstractThe effects of microbial growth, packaging film permeability, and freezing on the discoloration of beef was assessed by measuring myoglobin derivatives and specifically the rate of formation of metmyoglobin on the surface of Longissimus dorsi and Semimembranosus bovine muscles during 12 days of storage at 2°C. Frozen thawed sterile beef samples experienced higher metmyoglobin formation than fresh sterile beef samples. By day 2, up to 20% metmyoglobin was formed in the thawed samples whereas, the fresh samples reached this value after day 6. After 6 days, the growth of Pseudomonas florescence had a significant effect on myoglobin oxidation and this behavior continued for the remaining period of the storage. Gas barrier film and gas permeable film exhibited similar results at day 0 and day 3 of storage, however at day 6 of storage, samples packaged with the gas barrier film showed metmyoglobin percentage significantly higher that those packaged with gas permeable film. (Abstract shortened by UMI.)