Headspace volume and percentage of carbon monoxide affects carboxymyoglobin layer development of modified atmosphere packaged beef steaks.
Carboxymyoglobin (COMb) development of beef Longissimus lumborum as related to molecular CO availability and package headspace volume was evaluated. Steaks from six pairs of USDA Select strip loins were packaged in modified atmosphere packages with 0.2%, 0.4%, or 0.8% CO and 30% CO(2) and balanced with N(2) to obtain meat-to-gas ratios of 0.4, 0.7, and 1.1, and CO molar concentrations of 0.07, 0.10, and 0.20 mMol. Steak redness (CIE a*), COMb layer thickness, percentage of CO in the headspace, visual display color, and bloom intensity scores were evaluated 4 and 7 d after packaging. Greater concentration of CO in a smaller headspace resulted in a thicker COMb layer compared with lesser concentration of CO in a larger headspace, regardless of moles CO available. The combined effects of concentration of CO and headspace volume had a greater impact on COMb development than millimoles of CO in the package headspace. Package headspace can be reduced and the concentration of CO can be increased without detriment to fresh beef color or consumer safety.
Raines
Christopher R
CR
Dept. of Dairy and Animal Science, The Pennsylvania State Univ., 324 W.L. Henning Building, Univ. Park, PA 16802, USA.
Hunt
Melvin C
MC
D000818:Animals; D002248:Carbon Monoxide / Q000032:analysis*; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D018857:Food Packaging / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D009211:Myoglobin / Q000032:analysis*; D012449:Safety
D009211:Myoglobin; C018013:carboxymyoglobin; D002248:Carbon Monoxide