title: Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.
abstract: Ground beef was either packaged in an atmosphere of 0.4% CO, 30% CO₂, and 69.6% N₂ (CO-MAP) or vacuum. After storage (48 h, 2-3°C), packages of CO-MAP and vacuum were opened and overwrapped with polyvinyl chloride. Other CO-MAP and vacuum packages were left intact. Packages were initially displayed for 7 days (2-3°C). Intact packages were further displayed up to 35 days before being opened and displayed (1 or 3 days). Intact CO-MAP packaged ground beef was always more red than intact vacuum-packaged ground beef. Color was relatively stable for both types of intact packages over 35 days of display. Upon opening CO-MAP packaged ground beef, the red color decreased slower than in ground beef from vacuum packages.
authors.affiliation: Department of Animal Sciences, University of Wisconsin-Madison, Meat Science and Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, United States.
authors.forename: Jong Youn
authors.initials: JY
authors.lastname: Jeong
authors.forename: James R
authors.initials: JR
authors.lastname: Claus
mesh_terms: D000388:Air; D000818:Animals; D002245:Carbon Dioxide; D002248:Carbon Monoxide; D002417:Cattle; D003116:Color; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D008460:Meat / Q000032:analysis*; D011143:Polyvinyl Chloride; D014618:Vacuum
chemical_list: D002245:Carbon Dioxide; D002248:Carbon Monoxide; D011143:Polyvinyl Chloride