The use of oxygen scavengers to prevent the transient discolouration of ground beef packaged under controlled, oxygen-depleted atmospheres.

@article{Gill1995TheUO,
  title={The use of oxygen scavengers to prevent the transient discolouration of ground beef packaged under controlled, oxygen-depleted atmospheres.},
  author={Colin O Gill and Joan McGinnis},
  journal={Meat science},
  year={1995},
  volume={41 1},
  pages={19-27}
}
Rates of O(2) absorption from air were determined for a type of commercial O(2) scavenger that is formulated for rapid O(2) absorption at chiller temperatures. Rates of O(2) absorption from N(2) atmospheres containing 600 ppm O(2) were determined for trays that each contained 350 g of ground beef. Packs with controlled atmospheres of N(2) that contained ground beef and O(2) scavengers were prepared, to determine the conditions under which the scavengers could prevent the transient… CONTINUE READING

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