Effect of packaging and frozen storage temperature on beef pigments.

LANARI M.C. & ZARITZKY N. E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Año: 1991 p. 629 - 640

0950-5423

Lanari M.C. & Zaritzky N. E. Effect of packaging and frozen storage temperature on beef pigments. International Journal of Food Science & Technology; 26 (6) 629-640., Blackwekk Publishing Ltd. Oxford UK. 1991. Number of Citations 6 The influence of final freezing and storage temperature on pigment modifications of beef samples wrapped in polyethylene and EVA/SARAN/EVA was analysed. Met-, oxy- and myoglobin relative surface concentrations were determined using reflectance spectrophotometry. Pigment behaviour during storage of beef packaged in both films and oxygenation of vacuum-packaged samples was described by different reaction schemes and modelled to obtain kinetic and equilibrium constants. Comparative studies performed with beef samples (a) refrigerated, (b) frozen to -5-degrees-C and stored at this temperature (partial freezing), and (c) frozen to -25-degrees-C and stored at -5 and -20-degrees-C, indicated that for aerobic storage periods of 90 days, metmyoglobin levels of partially frozen samples upon thawing were comparable to those of frozen samples stored at -20-degrees-C. For vacuum-packaged beef, pigment concentrations remained practically constant during frozen storage; partial freezing increased oxygenation capacity of the tissue compared with chilled and frozen conditions