Biochemical, raw, and cooked color characteristics of individual bovine muscles in oxygen permeable and modified atmosphere packages

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dc.contributor.advisor Savell , Jeffrey W . en_US
dc.contributor.committeeMember Klinefelter , Danny en_US
dc.creator Mies , Patrick Daniel en_US
dc.date.accessioned 2004 -09 -30T01 :40 :51Z
dc.date.accessioned 2014 -02 -18T22 :28 :05Z
dc.date.available 2004 -09 -30T01 :40 :51Z
dc.date.available 2014 -02 -18T22 :28 :05Z
dc.date.created 2003 -12 en_US
dc.date.issued 2004 -09 -30T01 :40 :51Z
dc.identifier.uri http : / /hdl .handle .net /1969 .1 /45
dc.description.abstract Color stability and cooked muscle color were evaluated in relation to myoglobin content , oxygen consumption rate , pH , lipid oxidation , oxygen penetration depth , metmyoglobin reductase activity , Hunter L* - a* - b* - values , discoloration , and degree of doneness for the M . Infraspinatus (IF ) , M . Triceps brachii (TB ) , M . Teres major (TM ) , M . Rectus femoris (RF ) , M . Vastus lateralis (VL ) , M . Semimembranosus (SM ) , M . Biceps femoris (BF ) , M . Semitendinosus (ST ) , M . Gluteus medius (GM ) , as well as the M . Psoas major (PM ) , and M . Longissimus lumborum (LL ) . Steaks from these muscles were segmented into a low oxygen dark , low oxygen light , high oxygen , and PVC overwrap packaging environment for six days of retail display . There were no major differences in pH , oxygen consumption rate , or myoglobin reductase acitivity between shelf -life days and packaging environments for the muscles used in the study . The VL , TB , ST , SM , and the GM had higher levels of lipid oxidation in the later days of shelf -life storage and were higher (P < 0 .05 ) in high oxygen packaging compared to the other three treatments . Oxygen penetration depth was greater (P < 0 .05 ) over all storage days for the high oxygen treatment in the TB and LL as compared to the other treatments . Hunter CIE a* and b* values significantly decreased across all muscles for the high oxygen and PVC treatments . Discoloration increased significantly as storage days increased in the high oxygen and PVC treatments for the TB , SM , VL , BF , IF , GM , PM , and TM . Degree of doneness was higher (P < 0 .05 ) for the PM , TB , and SM muscles in a high oxygen atmosphere as compared to the low oxygen light and low oxygen dark treatments . Aerobic reducing ability tended to decrease as retail shelf -life day increased . A high oxygen environment increased rancidity , oxygen penetration depth , redness values , and degree of doneness (P < 0 .05 ) when compared to a low oxygen light and low oxygen dark modified atmosphere package . en_US
dc.format.extent 415733 bytes
dc.format.medium electronic en_US
dc.format.mimetype application /pdf
dc.language.iso en _US en_US
dc.publisher Texas A &M University en_US
dc.subject beef en_US
dc.title Biochemical , raw , and cooked color characteristics of individual bovine muscles in oxygen permeable and modified atmosphere packages en_US
dc.type Book en
dc.type.genre Electronic Dissertation en_US
dc.type.material text en_US
dc.format.digitalOrigin born digital en_US

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Biochemical, raw, and cooked color characteristics of individual bovine muscles in oxygen permeable and modified atmosphere packages. Available electronically from http : / /hdl .handle .net /1969 .1 /45 .

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