title: The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs.
abstract: The effect of oxygen level (20, 40, 60 and 80%) in modified atmospheres on the oxymyoglobin content of intact and minced beef (M. semimembranosus, SM) was evaluated. There was no significant difference in the oxymyoglobin content of minced SM stored for up to 4 days in modified atmosphere packs containing 20, 40, 60 or 80% O(2). After 7 days, oxymyoglobin in minced SM decreased significantly (P⩽0.05) with decreasing oxygen level but by day 10 all samples had similarly low oxymyoglobin contents. Lipid oxidation increased significantly (P⩽0.05) between day 7 and 10 of storage in minced SM stored in modified atmospheres containing 40, 60 or 80% O(2). Oxymyoglobin and lipid oxidation occurred in intact SM but the extent of oxidation was lower than for minced SM. Exogenous α-tocopherol, dispersed in olive oil and added to minced SM (300 and 3000 mg α-tocopherol/kg lipid), had no significant effect on Hunter 'a' values when the samples were stored in low (20%) or high (80%) oxygen atmospheres. Exogenous α-tocopherol addition led to a significant reduction in lipid oxidation (P⩽0.05) in minced SM stored in high but not in low oxygen atmospheres.
authors: Department of Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
authors: M N
authors: MN
authors: O'Grady
authors: F J
authors: FJ
authors: Monahan
authors: R M
authors: RM
authors: Burke
authors: P
authors: P
authors: Allen