Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging

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dc.creatorCarpenter, Benjamin J. (TTU)
dc.creatorDobbins, Thomas W. (TTU)
dc.creatorHernandez, Manuel Sebastian (TTU)
dc.creatorBarker, Samantha N. (TTU)
dc.creatorLoomas, Kaitlyn R. (TTU)
dc.creatorOsburn, Wesley N.
dc.creatorLegako, Jerrad F. (TTU)
dc.date.accessioned2024-05-07T18:48:54Z
dc.date.available2024-05-07T18:48:54Z
dc.date.issued2024
dc.description© 2024 by the authors. cc-by
dc.description.abstractThe objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period. Surface myoglobin percentages, internal cooked color, thiobarbituric acid reactive substances (TBARS), and residual nitrite and nitrate were also evaluated. There were gas × time interactions for descriptive color, discoloration, a* values, b* values, deoxymyoglobin percentages, and metmyoglobin percentages (p < 0.05). There were also gas-type main effects for cooked color and TBARS (p < 0.05). Carbon monoxide maintained the most redness and least discoloration throughout the display period, while HI-OX started with a bright red color but rapidly browned (p < 0.05). Nitric oxide started as dark red to tannish-red but transitioned to a dull red (p < 0.05). However, NO had increased redness and a* values for internal cooked color (p < 0.05). Although CO outperformed NO packages, NO exhibited a unique color cycle warranting further research to optimize its use.
dc.identifier.citationCarpenter, B.J., Dobbins, T.W., Hernandez, M.S., Barker, S.N., Loomas, K.R., Osburn, W.N., & Legako, J.F.. 2024. Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging. Foods, 13(6). https://doi.org/10.3390/foods13060902
dc.identifier.urihttps://doi.org/10.3390/foods13060902
dc.identifier.urihttps://hdl.handle.net/2346/97831
dc.language.isoeng
dc.subjectcarbon monoxide
dc.subjectground beef
dc.subjectmeat color
dc.subjectmodified-atmosphere packaging
dc.subjectnitric oxide
dc.titleComparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging
dc.typeArticle

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