title: Colour stability of minced beef. Ultraviolet barrier in packaging material reduces light-induced discoloration of frozen products during display.
abstract: The colour stability of minced beef, as measured by tristimulus colorimetry during freezer storage in a display cabinet illuminated with fluorescent tubes (product temperature -18°C), was found to be significantly improved by an ultraviolet-light barrier in the packaging material. In general, a positive effect on colour stability of beef with barriers excluding light below 350 nm is to be expected at storage temperatures up to approximately 5°C. This prediction is based on calculations using the energy of activation for the thermal autoxidation of oxymyoglobin and the quantum yield at different wavelengths for the competitive photochemical autoxidation process.
authors: Chemistry Department, Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark.
authors: H J
authors: HJ
authors: Andersen
authors: G
authors: G
authors: Bertelsen
authors: L H
authors: LH
authors: Skibsted