Poultry
xClose

Loading ...
Swine
xClose

Loading ...
Dairy & Ruminant
xClose

Loading ...
Aquaculture
xClose

Loading ...
Feed
xClose

Loading ...
Animal Health
xClose

Loading ...
Animal Health
Monday, April 27, 2009 6:06:49 PM
Print this articleForward this article
 
Evaluation of topical antioxidants and packaging materials to decrease the incidence of bone discolouration in pork retail cuts
 
C. R. Raines and M .E. Dikeman
 
 

Color characteristics were evaluated on 48 pork backbones. After 6 d postmortem, six 1-inch-thick sections of lumbar vertebrae were cut from each backbone. Lumbar vertebrae were treated with different concentrations of ascorbic acid, with combination treatments of ascorbic acid and natural antioxidants, or left untreated.

 

Bone colour in fresh retail cuts is important to consumers. High-oxygen MAP and PVC overwrap trays are packaging methods conducive to red colour development, but bone discolouration or darkening can be a problem in these systems. It has been shown that feeding antioxidants to livestock, and the application of antioxidants in processing, both can inhibit bone darkening. Recent research at Kansas State University has shown that the application of 2.50 percent ascorbic acid minimises beef bone discolouration within these packaging systems.

 
 
For more of the article, please click here
 

Article made possible through the contribution of Kansas State University.

Share this article on FacebookShare this article on TwitterPrint this articleForward this article
Previous
My eFeedLink last read