title: Kinetics of colour and texture changes of beef during storage.
abstract: The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10 °C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze kinetics of colour and texture changes. The rate of redness decrease was most noticeable at the highest storage temperature and aerobic conditions and these changes were well described by the first-order reaction. Texture parameter reflected a progressive softening during storage for both films. Decrease on shear force of raw beef during storage followed a first-order kinetic model. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius equation.
authors.affiliation: Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata, La Plata, Argentina ; CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), CONICET-Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina.
authors.forename: Daniela F
authors.initials: DF
authors.lastname: Olivera
authors.affiliation: Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata, La Plata, Argentina ; CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), CONICET-Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina.
authors.forename: Ruth
authors.initials: R
authors.lastname: Bambicha
authors.affiliation: Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata, La Plata, Argentina.
authors.forename: Gladys
authors.initials: G
authors.lastname: Laporte
authors.affiliation: Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata, La Plata, Argentina ; CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), CONICET-Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina.
authors.forename: Fernanda Coll
authors.initials: FC
authors.lastname: Cárdenas
authors.affiliation: Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata, La Plata, Argentina.
authors.forename: Nora
authors.initials: N
authors.lastname: Mestorino
keywords: Maximum shear force; Packaging films; Shelf life; Storage temperature