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.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Human and Community Development

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Wu, Shunyong

Contributors dc:contributor

• Brewer, Mary S.

• Agriculture, Food Science and Technology

Statement dc:rights

• Copyright 1994 Wu, Shunyong

Language dc:language

eng

Identifier

AAI9416453
(UMI)AAI9416453

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/20388