Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type.

@article{Claus2013NitriteembeddedPF,
  title={Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type.},
  author={James R Claus and Chen Du},
  journal={Meat science},
  year={2013},
  volume={95 3},
  pages={526-35}
}
Muscles (Longissimus lumborum, LL; Psoas major, PM, semitendinosus, ST) were aged (2, 9d postmortem), cut into steaks, anaerobically packaged (nitrite-embedded film, NEF), and displayed (fresh, 19d; frozen, 39d). Fresh NEF increased (P<0.05) in redness (first 48h). Upon opening fresh NEF (d 6) and overwrapping in PVC film, redness declined (P<0.05). NEF cooked LL had more red surface compared to non-NEF. Meat age influenced NEF color. Intact NEF maintained acceptable red color throughout… CONTINUE READING