Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures
- 作者：K. Saito ; A. Ahhmed ; H. Takeda ; S. Kawahara ; M. Irie and M. Muguruma
- 关键词：Beef ; Metmyoglobin ; Humidity ; IMP ; K value ; Meat freshness
- 刊名：Meat Science
- 出版年：2007
- 期刊代码：78_03091740
- 类别：abs
- 出版时间：February 2007
- 卷：75
- 期：2
- 页码：275-282
- 文件大小：286 K
摘要
The effects of a humidity-stabilizing sheet containing glycerol, on the color and K value of beef stored at cold temperatures were investigated in this study. A drip-absorbing sheet seems to be effective for the preservation of meat quality, while a humidity-stabilizing sheet containing glycerol prevents the increase of metmyoglobin in cold stored beef. Maintaining samples wrapped in humidity-stabilizing sheets containing glycerol at low temperature for 7 days was a functional method for conserving the concentration of inosine monophosphate. Beef samples wrapped in sheets containing glycerol had lower K values than samples wrapped in sheets not containing glycerol. When the surface of the meat starts to desiccate, the humidity-stabilizing sheet releases moisture that has been absorbed from the beef in the early stages of storage. Thus, glycerol could potentially play a role as a humidity-stabilizing controller and color preservative. This research suggests that a humidity-stabilizing sheet containing glycerol is a useful moisture controller and prevents deterioration of meat quality, discoloration, and desiccation.