cc_byKrell, JohannesMüller, TheresaPoveda-Arteaga, AlejandroWeiss, JochenTerjung, NinoGibis, MonikaZiarno, Małgorzata2026-03-042026-03-042025https://doi.org/10.3390/app15168987https://hohpublica.uni-hohenheim.de/handle/123456789/18141The 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.engBeefColorDiscolorationModified atmosphere packagingOxygenMyoglobin660Article2025-09-10