Page 251 - Natural Antioxidants, Applications in Foods of Animal Origin

230 Natural Antioxidants: Applications in Foods of Animal Origin
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Head space oxygen
decreases, raw red meat
color decreases

Raw meat color
Colorimetric a* = 24.4 decreases. lipid Colorimetric a* = 12.76
oxidation increases
PHOTOGRAPHS 6.3(a) and (b), left to right Raw meat color changes during storage and
is an indication of the development of oxidized flavors. By regulation (standard of identity
as stated in CFR Chpt. III, Part 319, §319.15), the types of oxidation inhibitors in HOX
MAPackaged meats is restricted. Photographs and supporting colorimetry data from internal
study. Photographs from internal study.

During the color life of HOX MAPackaged 80% lean ground beef, head-
space gases as well color were monitored. The data in Figure 6.18 show
the change in the concentration of oxygen (O ) is associated with color
2
degradation.

Gas Ratios in Headspace of MAPackaged 80% Lean Ground Beef

90% ~--~~----------------------
~ 80%
~ ~70%
~ !ij 60%
~~50%
~ e,_. 40% ~Oxygen (02)
~g
I': 30%
] ., ., • Carbon Dioxide (C02)
:I:§ 20%
B Io%
0%
T=O T+IO days
Days Stored in 34°F (I C) Cooler
0
FIGURE 6.19(a) At cold temperatures oxygen in the headspace gas is readily absorbed by
the raw meat. The oxygen absorbed participates in several biochemical reactions including
oxygenation of myoglobin and oxidation of lipids.