This study investigated the effects of CO-pretreatments on three bovine muscles: Psoas major (PM), Gluteus medius (GM) and Semitendinosus (ST) on colour stability and quality attributes under anaerobic conditions. Steaks… Click to show full abstract
This study investigated the effects of CO-pretreatments on three bovine muscles: Psoas major (PM), Gluteus medius (GM) and Semitendinosus (ST) on colour stability and quality attributes under anaerobic conditions. Steaks were exposed to one of four pretreatments: 1% CO for 5 h, 5% CO for 5 h, 1% CO for 24 h, with 60% CO2, (balance N2) or untreated (control) and then vacuum packaged and displayed (28 days at 2 °C). CO pretreatments improved redness for colour labile muscles (PM and GM). The optimum CO pretreatment was 1% for 5 h as this induced surface redness while discolouring (a* = 12, C* = 16) by the use-by-date (28 days). CO pretreatments decreased protein oxidation (P < 0.01), and had no negative effect on pH and spoilage bacteria (P > 0.05). Applying a 1% CO pretreatment for 5 h effectively enhanced the colour of various muscles while not masking spoilage thus addressing consumer concerns.
               
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