| Literature DB >> 21168977 |
Abstract
The aim was to investigate the effects of ageing large beef cuts, 10-cm-long longissimus dorsi (LD) and 4-cm-long semimembranosus (SM), on colour stability during subsequent storage of steaks in air for 5 days. Ageing solely in high oxygen modified atmosphere (MA, 80% O₂ + 20% CO₂) for 5 or 10 days or ageing in vacuum for 5 or 15 days followed by high oxygen MA for 5 or 10 days were compared with ageing in vacuum for 5, 15 and 25 days at 4 °C. Ageing system and ageing time influenced colour stability. For short ageing times, 5 to 10 days, large beef cuts could be aged in high oxygen MA without negative effect on colour stability compared with vacuum ageing. Longer ageing times, 15 to 25 days, decreased colour stability. Then vacuum ageing was preferable to ageing in vacuum for 5 or 15 days followed by high oxygen MA.Entities:
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Year: 2010 PMID： 21168977 DOI： 10.1016/j.meatsci.2010.10.023
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209