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dc.contributor.authorVan Rooyen, Lauren Anne
dc.contributor.authorAllen, Paul
dc.contributor.authorGallagher, Eimear
dc.contributor.authorO'Connor, David I.
dc.date.accessioned2020-06-19T13:14:13Z
dc.date.available2020-06-19T13:14:13Z
dc.date.issued2018-05-24
dc.identifier.citationVan Rooyen, L., Allen, P., Gallagher, E. and O'Connor, D. The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaks. Meat Science, 2018, 145, p16-22. doi: https://dx.doi.org/10.1016/j.meatsci.2018.05.017en_US
dc.identifier.urihttp://hdl.handle.net/11019/2031
dc.descriptionpeer-revieweden_US
dc.description.abstractThe effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, LTL) prior to vacuum packaging and display temperature on colour stability, shelf life and tenderness was determined. Steaks were exposed to 5% CO, 60% CO2 and 35% N2 for 3 (CO3), 5 (CO5) or 7 (CO7) h, followed by 28 days display at 2 °C (good industry practice) or 6 °C (mild abuse). CO5 was the optimum exposure time as it induced the desirable colour while not retaining the bright colour, irrespective of display temperature. K/S ratios confirmed that CO pretreatment did not mask spoilage and could be more sensitive than colour parameters at monitoring discoloration as colour was not retained. Exposure to CO did not have any negative effect on meat quality attributes, while mild temperature abuse (6 °C) increased purge loss and decreased pH.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesMeat Science;Vol. 145
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectCarbon monoxideen_US
dc.subjectColour stabilityen_US
dc.subjectMeat qualityen_US
dc.subjectK/S ratiosen_US
dc.subjectPackagingen_US
dc.subjectVacuum Packagingen_US
dc.titleThe effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaksen_US
dc.typeArticleen_US
dc.embargo.terms2019-05-24en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.meatsci.2018.05.017
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber11/F/060en_US
refterms.dateFOA2019-05-24T00:00:00Z


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