TY - JOUR AU - Robertina dos Santos, Priscila AU - Contreras-Castillo, Carmen J. AU - Cecilia Venturini, Anna PY - 2016/12/22 Y2 - 2024/03/29 TI - Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP) JF - Scientia Agropecuaria JA - Sci. agropecu. VL - 7 IS - 4 SE - DO - 10.17268/sci.agropecu.2016.04.05 UR - https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1263 SP - 401-408 AB - <div><p>Evaluations of meat quality, including color, influence purchasing decisions and can be affected by type of fresh meat the packaging system. In this study, fresh steaks from <em>Bos indicus</em> bull were packaged in the vacuum (vacuum), 75% O<sub>2</sub>/25% CO<sub>2</sub> (HiOx-MAP) and 40% CO<sub>2</sub>/0.4% CO/59.6% N<sub>2</sub> (CO-MAP). Emphasis is placed on the color and lipid oxidation of bull beef steaks. Results reveal that the steaks stored in CO-MAP and HiOx-MAPexhibited similar or brighter red color than fresh steaks (exposed only to oxygen) or vacuum. The red color of the LD bull beef steaks packaged in CO-MAP was more intense than the color of meat stored in HiOx-MAP after the 14<sup>th</sup> day of storage. Vacuum packing dramatically impaired the color of the LD bull steaks, which were severely discolored (brown) after all storage times. <em>Bos indicus</em> steaks of all treatments showed extremely low TBARS values in all storage times. The results suggested that HiOx-MAP or CO-MAP may be utilized to stabilize or improve the red color of fresh steaks from bull of so appreciated by the consumer.<strong></strong></p></div> ER -