Liha töötlemine
only on the beef quality attributes of tender- This is likely the result of greater formation
ness, juiciness, and flavor (Carpenter et al. of oxymyoglobin (oxyMb) in atmospheres
2001). containing 20–80% O2, which dominates or
limits the ability of carboxymyoglobin
(COMb) to form (Seyfert et al. 2007). COMb
Low O2 MAP Meat Packs
is more resistant to oxidation than oxymyo-
Low O2 packaging systems have been readily globin, owing to the stronger binding of CO
available for usage in the United States, but to the iron-porphyrin site on the myoglobin
are not as widely implemented as their high molecule (Wolfe 1980). However, one of
O2 counterparts (Eilert 2005)
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