Potassium sorbate effect on pigment concentration of refrigerated beef.

LANARI M.C. & ZARITZKY N.E

JOURNAL OF FOOD SCIENCE

Año: 1988 p. 1621 - 1627

0022-1147

Lanari M.C. & Zaritzky N.E. Potassium sorbate effect on pigment concentration of refrigerated beef. Journal of Food Science; 53 (6) 1621-1627. 1988. Institute of Food Technologists, Chicago EEUU The influence of potassium sorbate (SorK) on the relative concentrations of myo (Mb) oxy (MbO2) and metmyoglobin (MetMb) of raw beef samples wrapped in plastic films of different gaseous permeability was determined at 0°C and 4°C. Diffuse reflectance spectrophotometry was applied to determine muscle pigment concentrations. The kinetic constants for MbO2 and MetMb production during aerobic storage (polyethylene film) were statistically analysed and compared to kinetic constants from starile and untreated meat. Influence of vacuum storage time, temperature and SorK levels on oxygenation capacity of samples wrapped in EVA/SARAN/EVA was studied considering losses of enzymatic activity and microbial growth. Shelf life of vacuum packaged beef treated with SorK solutions was significantly increased without affecting oxygenation capacity; use of SorK in meat wrapped in high permeability film was not convenient since MetMb accumulation was faster than in untreated muscles