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Article
2025
Effect of different oxygen atmospheres on color stability of modified atmosphere packaged beef using non-invasive measurement
Effect of different oxygen atmospheres on color stability of modified atmosphere packaged beef using non-invasive measurement
Abstract
The influence of a 1% oxygen atmosphere on the color stability of modified atmosphere packaged beef was investigated. Beef silverside slices were packed under 1%, 20%, and 70% oxygen atmospheres and stored at 2 °C for 14 days. Color and reflection data were measured non-invasively. The L*a*b* values were analyzed, the color difference ΔE2000, and the levels of myoglobin (Mb), deoxy-(DMb), oxy-(OMb), and metmyoglobin (MMb) were calculated. The 1% oxygen atmosphere resulted in a rapid MMb formation from 0.63 (day 0) to 1.27 (day 8) (p < 0.05). The other samples showed slight increases from 0.65 to 0.80 MMb (20%) and 0.65 to 0.79 MMb (70%). On day 10, the 20% oxygen sample showed an increased MMb formation (1.33 MMb). The 70% atmosphere resulted in a final value of 0.91 MMb after 14 days. These results show that an oxygen content of 1% accelerates the formation of MMb at an early stage. A higher oxygen content in the packaging delays MMb development through OMb formation, which masks MMb creation, to a certain extent. Measuring the packaged meat pieces over a 14-day storage period provides detailed insights into the development of Mb formation and critical points during storage.
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Applied sciences, 15 (2025), 16, 8987.
https://doi.org/10.3390/app15168987.
ISSN: 2076-3417
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Krell, J., Müller, T., Poveda-Arteaga, A., Weiss, J., Terjung, N., & Gibis, M. (2025). Effect of different oxygen atmospheres on color stability of modified atmosphere packaged beef using non-invasive measurement. Applied sciences, 15(16). https://doi.org/10.3390/app15168987
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English
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660 Chemical engineerin
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Sustainable Development Goals
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@article{Krell2025,
doi = {10.3390/app15168987},
author = {Krell, Johannes and Müller, Theresa and Poveda-Arteaga, Alejandro et al.},
title = {Effect of different oxygen atmospheres on color stability of modified atmosphere packaged beef using non-invasive measurement},
journal = {Applied sciences},
year = {2025},
volume = {15},
number = {16},
}