Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness
نویسندگان
چکیده
The overall goal was to evaluate the effects of repackaging nitrite-embedded dark-cutting steaks in polyvinylchloride (PVC) film on surface color. Dark-cutting beef strip loins (n = 8; pH 6.39) and USDA Low Choice (USDA Choice, n 6; 5.56) were selected at a commercial packing plant. bisected randomly assigned nonenhanced enhanced with glucono delta-lactone rosemary treatments. vacuum packaged (VP) served as controls, whereas packed packaging (NP). Steaks from VP, NP 3, 6, or 9 d dark storage.Following storage, repackaged PVC displayed for 6 2°C. Instrumental color, visual aerobic plate count evaluated all steaks. Enhanced increased (P < 0.05) a* values compared VP during 24 h storage. had greater L* than Upon NP, nitric oxide myoglobin decreased first 12 display. Loss corresponds darker red appearance, discoloration, values.There no differences > between after repackaging. In conclusion, improved redness; however, color stability redness beef.
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ژورنال
عنوان ژورنال: Meat and muscle biology
سال: 2022
ISSN: ['2575-985X']
DOI: https://doi.org/10.22175/mmb.12944