Prediction of Extent of Oxygen Uptake by Turkey Meat Model Product in Plastic Trays Using Addedβ-carotene as an Indicator

• Published in: Food science & technology Vol. 31; no. 7-8; pp. 617 - 623
• Main Authors: Kebede, Eshetu, Mannheim, Chaim H, Miltz, Joseph
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.11.1998; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; meat; Meat and meat product industries; oxidation; plastic trays; β-carotene; meat; oxidation; β-carotene; plastic trays; Gas permeability; Oxygen; Plastic bag packaging; Turkey meat; Meat product; Shelf life; Oxidation; Mathematical model; Comparative study; Depth
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1006/fstl.1998.0384

The oxidation of red turkey meat was studied in low-barrier and in high-barrier plastic trays, and cans as controls, using addedβ-carotene as the indicator for the extent of oxidation. In the low-barrier trays significantβ-carotene degradation and colour changes were observed in the product's surface layers, to a depth of 3.6 to 5.4 mm. No significantβ-carotene degradation nor colour changes were observed in the high-barrier trays and in the cans. Between 75 and 90% of the permeated oxygen was taken up by the surface layers (< 2 mm thick) in the low-barrier trays. Thus, the extent of oxidation of turkey meat, in plastic trays, can be determined by the amount of oxygen absorbed by the surface layer. A model was proposed for the prediction of the extent of oxidation of the surface layer of red turkey meat as a function of the oxygen permeability of the packages.