Rate of pigment modifications in packaged refrigerated beef using reflectance spectrophotometry

BEVILACQUA A.; ZARITZKY NOEMI.

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1986 vol. 10 p. 1 - 18

0145-8892

Equations derived from Kubelka-Munk theory were applied to determine relative concentrations of muscle pigments in packaged refrigerated beef using reflectance spectrophotometry. Efects of storage temperatures and gaseous film permeabilities on myoglobin Oxygenation and oxidation rates were analyzed in unsterile beef tissue. Kinetic constants for metmyoglobin accumulation during aerobic storage were measured assuming a first order reaction with respect to unoxidized myoglobin; values were in the range of auToxidation rate constants reported for solutions. Myoglobin oxygenation was described as a first order reversible reaction. The influence of vacuum aging time on kinetic constants was determined considering microbial growth and losses of enzymatic activity during previous storage