"meischen" - 1 õppematerjal

Liha töötlemine

including O2 dissolved in the product, will be meat colors from their perspective (Parry removed by enzymatic reactions within the 1993; Allen et al. 1996). Consumers have muscle tissue, or through other chemical demonstrated a bias against the purchase of reactions with tissue components (Gill and vacuum packaged beef, which displays the Gill 2005). Respiration of the meat in vacuum purple color of deoxymyoglobin (Meischen packs will also quickly consume the vast et al. 1987). Also, prolonged storage of meat majority of residual O2, replacing it with in vacuum packs results in the accumulation CO2, which eventually increases to 10–20% of drip, which is also unappealing to consum- within the package (Taylor 1985; Parry 1993; ers (Jeremiah et al. 1992; Parry 1993; Payne Gill 1996). However, the amount of O2 et al. 1997).