在低一氧化碳环境或真空中包装的碎牛肉的颜色稳定性。
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.
机构信息
Department of Animal Sciences, University of Wisconsin-Madison, Meat Science and Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, United States.
出版信息
Meat Sci. 2011 Jan;87(1):1-6. doi: 10.1016/j.meatsci.2010.08.004. Epub 2010 Aug 17.
Ground beef was either packaged in an atmosphere of 0.4% CO, 30% CO₂, and 69.6% N₂ (CO-MAP) or vacuum. After storage (48 h, 2-3°C), packages of CO-MAP and vacuum were opened and overwrapped with polyvinyl chloride. Other CO-MAP and vacuum packages were left intact. Packages were initially displayed for 7 days (2-3°C). Intact packages were further displayed up to 35 days before being opened and displayed (1 or 3 days). Intact CO-MAP packaged ground beef was always more red than intact vacuum-packaged ground beef. Color was relatively stable for both types of intact packages over 35 days of display. Upon opening CO-MAP packaged ground beef, the red color decreased slower than in ground beef from vacuum packages.
碎牛肉要么用 0.4% CO、30% CO₂ 和 69.6% N₂（CO-MAP）的混合气体包装，要么用真空包装。储存后（48 小时，2-3°C），打开 CO-MAP 和真空包装的包装，并在聚氯乙烯上重新包装。其他 CO-MAP 和真空包装保持完整。包装最初展示 7 天（2-3°C）。完整的包装在打开和展示之前（1 或 3 天）进一步展示长达 35 天。完整的 CO-MAP 包装的碎牛肉总是比完整的真空包装的碎牛肉更红。在 35 天的展示过程中，两种类型的完整包装的颜色都相对稳定。打开 CO-MAP 包装的碎牛肉后，红色的减少速度比真空包装的碎牛肉慢。
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