Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum

Buege, 1978, Microsomal lipid peroxidation, Methods in Enzymology, 52, 302, 10.1016/S0076-6879(78)52032-6 El-Badawi, 1964, Color and pigment stability of packaged refrigerated beef, Food Technology, 18, 159 George, 1952, The oxidation of myoglobin to metmyoglobin by oxygen. 2. The relation between the first order rate constant and the partial pressure of oxygen, Journal of Biochemistry, 51, 418, 10.1042/bj0510418 Hague, 1994, End point temperature, internal cooked color, and expressible juice color relationships in ground beef patties, Journal of Food Science, 59, 465, 10.1111/j.1365-2621.1994.tb05539.x Hunt, 1999, Color and heat denaturation of myoglobin forms in ground beef, Journal of Food Science, 64, 847, 10.1111/j.1365-2621.1999.tb15925.x Jakobsen, 2000, Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time and modified atmosphere composition, Meat Science, 54, 49, 10.1016/S0309-1740(99)00069-8 Jayasingh, 2001, Evaluation of carbon monoxide (CO) treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef, Meat Science, 59, 317, 10.1016/S0309-1740(01)00086-9 Jayasingh, 2002, Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging, Journal of Food Science, 67, 3493, 10.1111/j.1365-2621.2002.tb09611.x Killinger, 2000, Factors affecting premature browning during cooking of store-purchased ground beef, Journal of Food Science, 65, 585, 10.1111/j.1365-2621.2000.tb16053.x Krause, 2003, Use of carbon monoxide packaging for improving the shelf life of pork, Journal of Food Science, 68, 2596, 10.1111/j.1365-2621.2003.tb07067.x Krzywicki, 1979, Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef, Meat Science, 3, 1, 10.1016/0309-1740(79)90019-6 Lee, 1999, A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system, Meat Science, 51, 245, 10.1016/S0309-1740(98)00121-1 Lyon, 2000, Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures, Journal of Food Protection, 63, 1389, 10.4315/0362-028X-63.10.1389 Manu-Tawiah, 1991, Extending the color stability and shelf life of fresh meat, Food Technology, 45, 94 Marksberry, 1993 Meischen, 1987, Branded beef – product of tomorrow today, Proceeding of the Reciprocal Meat Conference, 40, 37 Nam, 2003, Effects of ascorbic acid and antioxidants on the color of Irradiated ground beef, Journal of Food Science, 68, 686 Seyfert, 2004, Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres, Journal of Food Science, 69, 142 Sinnhuber, 1958, 2-Thiobarbituric acid method for the measurement of rancidity in fishery products. II. The quantitative determination of malonaldehyde, Food Technology, 12, 9 Sorheim, 1999, The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide, Meat Science, 52, 157, 10.1016/S0309-1740(98)00163-6 Trout, 1989, Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature, Journal of Food Science, 54, 536, 10.1111/j.1365-2621.1989.tb04644.x Warren, 1996, Myoglobin oxidative state affects internal cooked color development in ground beef patties, Journal of Food Science, 61, 513, 10.1111/j.1365-2621.1996.tb13145.x Warriss, 1979, The extraction of haem pigments from fresh meat, Journal of Food Technology, 14, 75, 10.1111/j.1365-2621.1979.tb00849.x