title: Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures.
abstract: Patties were made from raw minced beef after storage for 6days in modified atmosphere (0, 20, 40, 60, and 80% oxygen) to study the combined effect of oxygen concentration and cooking temperature on hardness and color. Increased oxygen concentrations generally led to larger (P<0.01) thiobarbituric acid-reactive substances (TBARS) values, greater (P<0.01) loss of free thiols and more formation of cross-linked myosin heavy chain. Hardness of cooked patties was generally lower (P<0.01) without oxygen. Premature browning of cooked patties was observed already at a relative low oxygen concentration of 20%. The internal redness of cooked patties decreased (P<0.05) with increasing oxygen concentrations and increasing cooking temperatures. Mean particle size (D(3,2)) of homogenized cooked meat generally increased (P<0.05) with increasing cooking temperatures and increasing oxygen concentrations, and particle size was correlated (r=0.80) with hardness of cooked patties.
authors.affiliation: Department of Food and Environmental Sciences, University of Helsinki, 00014 Helsinki, Finland.
authors.forename: Yulong
authors.initials: Y
authors.lastname: Bao
authors.affiliation: Department of Food and Environmental Sciences, University of Helsinki, 00014 Helsinki, Finland.
authors.forename: Eero
authors.initials: E
authors.lastname: Puolanne
authors.affiliation: Department of Food and Environmental Sciences, University of Helsinki, 00014 Helsinki, Finland. Electronic address: per.ertbjerg@helsinki.fi.
authors.forename: Per
authors.initials: P
authors.lastname: Ertbjerg
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D003296:Cooking; D018857:Food Packaging; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects; D009124:Muscle Proteins / Q000032:analysis; D010100:Oxygen / Q000032:analysis*; D010316:Particle Size; D000069466:Red Meat; D013438:Sulfhydryl Compounds / Q000032:analysis; D013696:Temperature; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D009124:Muscle Proteins; D013438:Sulfhydryl Compounds; D017392:Thiobarbituric Acid Reactive Substances; D010100:Oxygen
keywords: Hardness; Lipid oxidation; Particle size; Premature browning; Protein oxidation