Anoxic storage of fresh beef. 2: Colour stability and weight loss.

Storage variables, such as age of meat, temperature and humidity of storage, and commercial preparation of meat, were evaluated for their effects on the colour stability and weight loss of fresh beef packaged in anoxic gas atmospheres. Apart from age of meat post mortem, increasing storage temperature has the most marked effect on reducing colour stability and increasing weight loss. Temperature effects on colour stability and weight loss for individual muscles have interesting similarities; the extent of the temperature effect on both these qualities of meat is M. psoas major >M. gluteus medius >M. semimembranosus. The significance of such similarities in terms of differing physical and biochemical characteristics of muscles is discussed.