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- W2042155394 abstract "The objective of this study was to evaluate the ability of antioxidants to prevent discoloration in pork rib bones. Pork rib bones were removed from carcasses, frozen (-20°C, 24h), split lengthwise, exposed to antioxidant solutions (ascorbic acid, citric acid, propyl gallate or ascorbic/EDTA mix), packaged (modified atmosphere [80% O(2) and 20% CO(2)] or air), then displayed in a retail case at 4°C for 8days. Dark pigment formation was visually evaluated during the display period. Instrumental color was determined at the end of the 8-day display period. Visual bone discoloration increased over time for all treatments. After 2days of display, samples treated with propyl gallate were visually redder, less discolored and less green/black than samples treated with other antioxidants. After 8days of display, propyl gallate-treated samples had higher a* and b* values, as well as chroma (intensity). However, this difference was no longer large enough to be visually detected." @default.
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- W2042155394 date "2006-04-01" @default.
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- W2042155394 title "Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display" @default.
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- W2042155394 doi "https://doi.org/10.1016/j.meatsci.2005.10.003" @default.
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