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  • Title: Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.
    Author: Liu C, Zhang Y, Yang X, Liang R, Mao Y, Hou X, Lu X, Luo X.
    Journal: Meat Sci; 2014 Jun; 97(2):189-96. PubMed ID: 24583327.
    Abstract:
    The objectives were to compare the effects of packaging methods on color stability, metmyoglobin-reducing-activity (MRA), total-reducing-activity and NADH concentration of different bovine muscles and to explore potential mechanisms in the enhanced color stability by carbon monoxide modified atmosphere packaging (CO-MAP, 0.4% CO/30% CO2/69.6% N2). Steaks from longissimus lumborum (LL), psoas major (PM) and longissimus thoracis (LT) packaged in CO-MAP, high-oxygen modified atmosphere packaging (HiOx-MAP, 80% O2/20% CO2) or vacuum packaging were stored for 0day, 4days, 9days, and 14days or stored for 9days then displayed in air for 0day, 1day, or 3days. The CO-MAP significantly increased red color stability of all muscles, and especially for PM. The PM and LT were more red than LL in CO-MAP, whereas PM had lowest redness in HiOx-MAP. The content of MetMb in CO-MAP was lower than in HiOx-MAP. Steaks in CO-MAP maintained a higher MRA compared with those in HiOx-MAP during storage. After opening packages, the red color of steaks in CO-MAP deteriorated more slowly compared with that of steaks in HiOx-MAP.
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