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Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures
- Bao, Yulong, Puolanne, Eero, Ertbjerg, Per
- Meat science 2016 v.121 pp. 189-195
- color, cooked foods, cooking, crosslinking, hardness, minced beef, modified atmosphere packaging, myosin heavy chains, oxygen, particle size, patties, temperature, texture, thiobarbituric acid-reactive substances, thiols
- Patties were made from raw minced beef after storage for 6days in modified atmosphere (0, 20, 40, 60, and 80% oxygen) to study the combined effect of oxygen concentration and cooking temperature on hardness and color. Increased oxygen concentrations generally led to larger (P<0.01) thiobarbituric acid-reactive substances (TBARS) values, greater (P<0.01) loss of free thiols and more formation of cross-linked myosin heavy chain. Hardness of cooked patties was generally lower (P<0.01) without oxygen. Premature browning of cooked patties was observed already at a relative low oxygen concentration of 20%. The internal redness of cooked patties decreased (P<0.05) with increasing oxygen concentrations and increasing cooking temperatures. Mean particle size (D(3,2)) of homogenized cooked meat generally increased (P<0.05) with increasing cooking temperatures and increasing oxygen concentrations, and particle size was correlated (r=0.80) with hardness of cooked patties.