Effect of raw ingredient surface area, storage time, and antioxidants on color and oxidative stability of ground beef in 80% oxygen modified atmosphere packaging.

摘要

Fresh beef in high oxygen becomes rancid by 10 days storage at 2°C. Thus the objective of this study was to evaluate the effectiveness of various antioxidants (milk mineral, MM, sodium tripolyphosphate, STP; vitamin E, E) on color and TBA values of ground chuck stored in 80% O2-MAP for 14 days at 2°C. Select beef clods were cut into trim or coarsely ground and stored frozen or at 2°C in vacuum package (VP) for 30 days. For experiment 2, beef clods were coarsely ground and antioxidants were added, fine ground and packaged in 80% O2-MAP. VP refrigerated trim yielded low oxidative and color stability compared to frozen trim. In comparison of antioxidants, 0.75% MM gave highest redness values and lowest TBA values after storage for 14 days. Thus, iron-chelating agents (MM and STP) were very effective for preventing rancidity and improving color stability in ground beef.