Summary and Implications
Beef steaks stored in high-oxygen modified atmosphere packaging (HiOx-MAP) had more discoloration, lipid oxidation, and lower tenderness, juiciness, and flavor during 9 days display compared to the steaks packaged in vacuum (VAC). Therefore, MAP systems with lower oxygen mixture or incorporation of antioxidants through injection enhancement to meat in HiOx-MAP are recommended to minimize oxidation-induced quality deteriorations of beef round muscles.
Iowa State University
Kim, Yuan; Lonergan, Steven M.; and Huff-Lonergan, Elisabeth J.
"High Oxygen Packaging System Negatively Affects Color Stability and Sensory Attributes of Beef Cuts,"
Animal Industry Report:
AS 656, ASL R2489.
Available at: http://lib.dr.iastate.edu/ans_air/vol656/iss1/10