dc.contributor.author |
Grobbel, J.P. |
|
dc.contributor.author |
Dikeman, Michael E. |
|
dc.contributor.author |
Yancey, E.J. |
|
dc.contributor.author |
Smith, J. Scott |
|
dc.contributor.author |
Kropf, Donald H. |
|
dc.contributor.author |
Milliken, George A. |
|
dc.date.accessioned |
2010-08-02T20:49:25Z |
|
dc.date.available |
2010-08-02T20:49:25Z |
|
dc.date.issued |
2010-08-02T20:49:25Z |
|
dc.identifier.uri |
http://hdl.handle.net/2097/4368 |
|
dc.description.abstract |
To evaluate how antioxidants might prevent
bone marrow discoloration, beef lumbar
vertebrae held at 35.6°F for 6 or 14 days
postmortem before packaging were cut into 1-
inch-thick sections and packaged into 1) PVC
overwrap; 2) high-oxygen (80% O2, 20% CO2) modified atmosphere packages (MAP); or 3) ultra-low-oxygen (70% N2, 30% CO2) MAP. Before packaging, bones were treated with: no treatment application (control); 1.25% or 2.5% ascorbic acid; 0.1% or 0.2% rosemary; or a combination treatment of 0.15% Origanox™ + 0.3% ascorbic acid. Packages were displayed under continuous fluorescent lighting for 4 days at 35.6°F. Untreated
lumbar vertebrae and those treated with 0.1 or 0.2% rosemary discolored to gray or grayish-black, as measured by visual color
scores and instrumental a* values, in PVC and
high-oxygen MAP. The 1.25% ascorbic acid
and 0.15% Origanox™ + 0.3% ascorbic acid were able to maintain desirable color scores
through day 2 of display in PVC and high-oxygen MAP, but not after 4 days. The 2.5%
ascorbic acid treatment was most effective in
preventing discoloration and maintaining initial color in both PVC and high-oxygen MAP. In ultra-low-oxygen MAP, the 1.25% ascorbic acid treatment was as effective as the 2.5% ascorbic acid treatment in preventing bone marrow discoloration. In general, discoloration tended to be greater in bones held 14 days postmortem before packaging than in those held 6 days. Ascorbic acid treatments, particularly the 2.5% application, were effective in preventing bone marrow discoloration. |
en_US |
dc.publisher |
Kansas State University. Agricultural Experiment Station and Cooperative Extension Service |
en_US |
dc.relation.isPartOf |
Cattlemen's Day, 2005 |
en_US |
dc.relation.isPartOf |
Kansas Agricultural Experiment Station contribution; no. 05-144-S |
en_US |
dc.relation.isPartOf |
Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 943 |
en_US |
dc.subject |
Beef |
en_US |
dc.subject |
Antioxidants |
en_US |
dc.subject |
Lumbar vertebrae |
en_US |
dc.subject |
Packaging systems |
en_US |
dc.title |
Effects of antioxidants on bone marrow discoloration in beef lumbar vertebrae in different packaging systems |
en_US |
dc.type |
Conference paper |
en_US |
dc.date.published |
2005 |
en_US |
dc.citation.epage |
114 |
en_US |
dc.citation.spage |
108 |
en_US |
dc.description.conference |
Cattlemen's Day, 2005, Kansas State University, Manhattan, KS, 2005 |
en_US |
dc.contributor.authoreid |
jgrobbel |
en_US |
dc.contributor.authoreid |
mdikeman |
en_US |
dc.contributor.authoreid |
jsschem |
en_US |
dc.contributor.authoreid |
milliken |
en_US |