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- W2274223186 abstract "Beef meats without pretreatment (CK) or pretreated with different volume ratios of carbon monoxide and ozone of 100%CO (T1), 2%O3 + 98%CO (T2), 5%O3 + 95%CO (T3) and 10%O3 + 90%CO (T4) using modified atmosphere packages for 1.5 h, after that they were vacuum-packaged and stored in 0 °C refrigerator for 46 days. The surface color a* values and sensory scores of T1, T2, T3 and T4 were significant higher than CK (p < 0.05) during storage. In the mid and later storage, the drip loss, total viable counts (TVC), metmyoglobin (met-Mb), thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N) and pH of T1, T2, T3 and T4 were significantly lower than CK (p < 0.05), and these values of T2, T3 and T4 were significantly lower than T1 in the later storage. In conclusion, O3 in the combination didn't affect the color-developing effect of CO, and could help CO maintain the meat quality. Therefore, the pretreatment of CO combined with O3 at certain concentrations can be a promising technique to maintain the quality of beef meats." @default.
- W2274223186 created "2016-06-24" @default.
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- W2274223186 date "2016-07-01" @default.
- W2274223186 modified "2023-10-14" @default.
- W2274223186 title "Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats" @default.
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- W2274223186 doi "https://doi.org/10.1016/j.meatsci.2016.02.036" @default.
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