"oxygenation" - 1 õppematerjal

Liha töötlemine

meat: beef (Jakobsen and Bertelsen 2000; 55% did not result in additional color stabi- Zakrys et al. 2008; Zakrys et al. 2009), pork lizing benefits. (Lund et al. 2007), and lamb (Kerry et al. High O2 concentrations can cause protein 2000). High-oxygen atmospheres (80% O2) oxidation, which has been linked to increased also promote pigment oxygenation, and toughness in MAP meat, particularly beef. therefore, prolong the time before metmyo- Thus, protein oxidation may decrease eating globin is visible on the muscle surface. The quality by reducing tenderness and juiciness, drawback to high O2 MAP is that although it and enhancing flavor deterioration and dis-