title: Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles.
abstract: The objectives were to compare the effects of packaging methods on color stability, metmyoglobin-reducing-activity (MRA), total-reducing-activity and NADH concentration of different bovine muscles and to explore potential mechanisms in the enhanced color stability by carbon monoxide modified atmosphere packaging (CO-MAP, 0.4% CO/30% CO2/69.6% N2). Steaks from longissimus lumborum (LL), psoas major (PM) and longissimus thoracis (LT) packaged in CO-MAP, high-oxygen modified atmosphere packaging (HiOx-MAP, 80% O2/20% CO2) or vacuum packaging were stored for 0day, 4days, 9days, and 14days or stored for 9days then displayed in air for 0day, 1day, or 3days. The CO-MAP significantly increased red color stability of all muscles, and especially for PM. The PM and LT were more red than LL in CO-MAP, whereas PM had lowest redness in HiOx-MAP. The content of MetMb in CO-MAP was lower than in HiOx-MAP. Steaks in CO-MAP maintained a higher MRA compared with those in HiOx-MAP during storage. After opening packages, the red color of steaks in CO-MAP deteriorated more slowly compared with that of steaks in HiOx-MAP.
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Chenglong
authors.initials: C
authors.lastname: Liu
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Yimin
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Xiaoyin
authors.initials: X
authors.lastname: Yang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Rongrong
authors.initials: R
authors.lastname: Liang
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Yanwei
authors.initials: Y
authors.lastname: Mao
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Xu
authors.initials: X
authors.lastname: Hou
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
authors.forename: Xiao
authors.initials: X
authors.lastname: Lu
authors.affiliation: Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China. Electronic address: luoxin@sdau.edu.cn.
authors.forename: Xin
authors.initials: X
authors.lastname: Luo
mesh_terms: D000818:Animals; D001272:Atmosphere; D002248:Carbon Monoxide; D002417:Cattle; D003116:Color; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D008460:Meat / Q000032:analysis*; D008786:Metmyoglobin / Q000032:analysis; D018482:Muscle, Skeletal; D009243:NAD; D010100:Oxygen; D010858:Pigmentation; D014618:Vacuum
chemical_list: D009243:NAD; D008786:Metmyoglobin; D002248:Carbon Monoxide; D010100:Oxygen
keywords: Beef; Carbon monoxide; Color stability; Metmyoglobin-reducing activity; Modified atmosphere packaging; Muscles