title: Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats.
abstract: Beef meats without pretreatment (CK) or pretreated with different volume ratios of carbon monoxide and ozone of 100%CO (T1), 2%O3+98%CO (T2), 5%O3+95%CO (T3) and 10%O3+90%CO (T4) using modified atmosphere packages for 1.5h, after that they were vacuum-packaged and stored in 0°C refrigerator for 46days. The surface color a* values and sensory scores of T1, T2, T3 and T4 were significant higher than CK (p<0.05) during storage. In the mid and later storage, the drip loss, total viable counts (TVC), metmyoglobin (met-Mb), thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N) and pH of T1, T2, T3 and T4 were significantly lower than CK (p<0.05), and these values of T2, T3 and T4 were significantly lower than T1 in the later storage. In conclusion, O3 in the combination didn't affect the color-developing effect of CO, and could help CO maintain the meat quality. Therefore, the pretreatment of CO combined with O3 at certain concentrations can be a promising technique to maintain the quality of beef meats.
authors.affiliation: Ocean College, Zhejiang University of Technology, Hangzhou, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Lyu
authors.affiliation: Ocean College, Zhejiang University of Technology, Hangzhou, China.
authors.forename: Kejing
authors.initials: K
authors.lastname: Shen
authors.affiliation: Ocean College, Zhejiang University of Technology, Hangzhou, China. Electronic address: dingyt@zjut.edu.cn.
authors.forename: Yuting
authors.initials: Y
authors.lastname: Ding
authors.affiliation: Ocean College, Zhejiang University of Technology, Hangzhou, China.
authors.forename: Xin
authors.initials: X
authors.lastname: Ma
mesh_terms: D000328:Adult; D000818:Animals; D002248:Carbon Monoxide / Q000737:chemistry*; D002417:Cattle; D005504:Food Analysis; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D010126:Ozone / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis*; D012677:Sensation; D013649:Taste; D013997:Time Factors; D014618:Vacuum; D055815:Young Adult
chemical_list: D010126:Ozone; D002248:Carbon Monoxide
keywords: Beef meat; Carbon monoxide; Combination; Ozone; Quality; Shelf life