ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of blending mechanically separated poultry meat under several modified atmospheres was investigated. Treatments included vacuum, nitrogen, nitrogen containing carbon monoxide (I%, 5% and 10%) and an unblended control. The blended and control meats were sealed in gas impermeable plastic pouches and stored at −10°C for 7 months. Oxidative stability was evaluated at monthly intervals by monitoring the appearance of malonaldehyde using HPLC. Surface color determined with a HunterLab color difference meter was also used as a critereon of frozen storage quality. The modified atmosphere treated meats were found to be more stable than the control (P 〈 0.05). Meats blended with atmospheres containing CO were redder (P 〈 0.01) than the control, vacuum or nitrogen blended samples.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06676.x
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