Animal Science Department

 

Date of this Version

2012

Comments

Published in 2012 Beef Cattle Report (2012) p. 122-123. Copyright © 2012 The Board of Regents of the University of Nebraska.

Abstract

Color, lipid, and protein stability of beef strip loin steak treated with different antioxidants (tocopherol, tertiary butyl hydroquinone, rosemary, or combinations of two of the antioxidants) and packaged in low oxygen (2-5% O2) or high oxygen (80% O2) modified atmosphere packages were studied. The application of tertiary butyl hydroquinone on steaks prior packaging (either in low- or high-oxygen modified atmosphere packages) was significantly effective in minimizing color and lipid oxidation during retail display. Under modified atmosphere packaging (lowor high-oxygen modified atmosphere packaging), oxidation of myoglobin color pigments and lipids were unrelated to beef tenderness.

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