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Effect of Pre‐treatment with Carbon Monoxide and Film Properties on the Quality of Vacuum Packaging of Beef Chops by Estrella Aspé; Marlene Roeckel; M. Cristina Martí; Romel Jiménez is a Materials Science article available to read on EtoBox.

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## Abstract Beef chops (longissimus dorsi) were pre‐treated with 5% carbon monoxide (CO) − 95% N~2~ for 24 h, vacuum packed in thermo‐contractile bags and stored at 0 ± 2°C. Shelf life, as determined by the viable aerobic bacterial load, was 11 weeks. Vacuum‐packed chops with heat‐contractile film produced a smaller drip loss, had a more intense red colour and higher colour stability under storage than chops with non‐heat‐contractile film. Chops pre‐treated with CO were redder during all the storage period than controls without CO. The pre‐treatment did not affect pH, water‐holding capacity, drip loss or rancidity of the meat stored in vacuum. Copyright © 2008 John Wiley & Sons, Ltd.

Who reads Effect of Pre‐treatment with Carbon Monoxide and Film Properties on the Quality of Vacuum Packaging of Beef Chops?

Author

Estrella Aspé; Marlene Roeckel; M. Cristina Martí; Romel Jiménez

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0894-3214)

Published

2008

Language

EN

Field

Materials Science (Physical Sciences)