Effects of packaging and soy protein isolate antioxidant on lipid oxidation of ground beef
Ground beef chunk (15% fat) was packaged (500 g) in vacuum bags, Saran Wrap$\sp{\rm TM}$ overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4$\sp\circ$C) for 24 h and then held frozen ($-$18$\sp\circ$C) for 52 weeks. Instrumental and visual color of PVC-packaged beef was damaged most by display and by frozen storage. During frozen storage, as oxygen permeability of packaging material increased, TBA value, visual brownness, and metmyoglobin increased while visual redness, acceptability, a* value, red color contributed by oxymyoglobin, and deoxymyoglobin decreased. Location on the meat block (exterior vs interior) affected (p $<$ 0.05) visual red and brown color, color lightness, and acceptability, L*, a*, and b* values, and TBA value.
Agriculture, Food Science and Technology
University of Illinois - Urbana-Champaign
Networked Digital Library of Theses and Dissertations
University of Illinois at Urbana-Champaign