Our objective was to evaluate the effect of chitosan on premature browning in refrigerated ground beef patties stored in different packaging systems. Ground beef patties (15% fat) with chitosan (1% w/w) or without chitosan (control) were individually packaged either in vacuum (VP), aerobic packaging (AP), carbon monoxide modified atmosphere packaging (LO-OX; 0.4% CO+19.6% CO2+80% N2), or high-oxygen modified atmosphere packaging (HI-OX; 80% O2+20% CO2), and stored for 0, 1, or 3days at 1°C. At the conclusion of storage, raw surface redness was evaluated, patties were cooked to internal end-point temperatures of either 66°C or 71°C, and internal cooked color was measured. The incorporation of chitosan increased (P<0.05) the interior redness of patties stored in AP, VP, and LO-OX, but not in HI-OX. The results of the present study suggest that the incorporation of 1% chitosan minimizes premature browning in ground beef patties stored under AP, VP, and LO-OX.
|Number of pages||5|
|State||Published - Jul 2011|
Bibliographical noteFunding Information:
This work was supported, in part, by funds from the Kentucky Agricultural Experiment Station, University of Kentucky.
- Ground beef
- Meat safety
- Modified atmosphere packaging
- Premature browning
ASJC Scopus subject areas
- Food Science