title: Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef.
abstract: Our goal was to obtain > 21 days red color stability for carbon monoxide (CO)-treated beef steaks in vacuum packaging (VP). In preliminary tests, pretreatment for 24 h in a 5% CO modified atmosphere package (MAP) was needed to maintain redness after re-packaging in VP. Pressure pretreatment with 5% CO for 2 h developed redness, but was impractical for large-scale application. Color stability and microbial load were then compared after treatment of steaks in 5% CO-MAP for 24 h, then VP; 100% CO-MAP for 1 h, then VP; steaks and ground beef in 0.5% CO-MAP; and steaks and ground beef in polyvinyl chloride (PVC) wrap. Steaks remained red for 5, 6, 8 and <1-week storage at 2°C, respectively. Steaks microbial load exceeded spoilage levels (>10(6)cfu/cm(2)) at 5, 6, 7 and <2-weeks, respectively. Thus, extended color stability in VP was achieved by pretreatment with 5% CO for 24 h or 100% CO for 1 h.
authors: Department of Nutrition and Food Sciences, Utah State University, Logan, UT 84322-8700, USA.
authors: P
authors: P
authors: Jayasingh
authors: D P
authors: DP
authors: Cornforth
authors: C E
authors: CE
authors: Carpenter
authors: D
authors: D
authors: Whittier