Liha töötlemine
2000). Packaging beef in MA to 15 days at 4°C (Georgala and Davidson
packs and storing at low temperatures extends 1970). Typically, fresh red meats are stored
the product shelf life considerably (Young in MAP containing 80% O2:20% CO2
et al. 1983). Beef and lamb are both red (Georgala and Davidson 1970), while cooked
meats and share similar properties, but con- meat equivalents are stored in 70% N2:30%
siderable differences in shelf lives are CO2 (Smiddy et al. 2002).
apparent between them due to their relative Beefsteaks are commonly displayed under
susceptibility to chemical and microbial high oxygen concentrations in MAP in order
spoilage. In contrast to beef cuts, much of the to promote color stability (Zakrys et al.
surface of lamb is adipose tissue, which has 2008). As previously stated, the major func-
a pH close to neutrality and has no significant tion of O2 is to maintain the muscle pigment
annaabi.ee 
