title: Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles.
abstract: Steaks from five bovine muscles [psoas major (PM), longissimus lumborum (LL), deep semimembranosus (DSM), superficial semimembranosus (SSM), and semitendinosus (ST)] were packaged in atmospheres containing 20% or 80% oxygen, with and without 0.4% carbon monoxide. Steaks were evaluated on d 0, 4, and 7 of retail display for instrumental (CIE L(∗), a(∗), and b(∗)) and visual colour, total- and metmyoglobin-reducing activity, and oxygen consumption rate. Combining carbon monoxide with either oxygen level had no effect (P>0.05) on any measured attribute. Using higher oxygen levels increased colour stability and reduced variability (P<0.05) among muscles for all measured attributes. In general, colour stability and reducing activity for the muscles were LL>ST>SSM>PM>DSM. Including 0.4% carbon monoxide with 20% or 80% oxygen may not have impacted colour, due to preferential formation of oxymyoglobin, rather than carboxymyoglobin, at these oxygen levels.
authors: Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506-0201, USA.
authors: M
authors: M
authors: Seyfert
authors: R A
authors: RA
authors: Mancini
authors: M C
authors: MC
authors: Hunt
authors: J
authors: J
authors: Tang
authors: C
authors: C
authors: Faustman