Journal: Foods

Article Title: Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

doi: 10.3390/foods12061302

Figure Lengend Snippet: Experimental scheme of the study. HiOx-MAP: high oxygen modified atmosphere packaging (80% O 2 /20% CO 2 ). Boxes with continuous line indicate the days when all measurements were performed. Boxes with dotted lines indicate the days when metmyoglobin reducing ability (MRA), oxygen consumption (OC) and lipid oxidation (TBARS) were not measured.

Article Snippet: All muscle sections were then sliced into steaks (2.0 cm) and placed in preformed trays with soaker pads (trays model 13D65, 24 cm × 16 cm × 6.5 cm, white polypropylene with ethylene vinyl alcohol (EVOH) barrier, O 2 permeability < 0.5 cm 3 /m 2 /24 h at 50% relative humidity, Sealed Air Corp., New Jersey, USA Air was removed from each tray, and a high oxygen atmosphere (HiOx-MAP) (80% O 2 /20% CO 2 ; Air Liquide Ltd., Campinas, Brazil) was flushed, with subsequent sealing with a high barrier sealing film (4532-G lid, with nominal thickness of 70 µm, O 2 permeability < 5 cm 3 /m 2 /24 h at 23 °C, 66% of relative humidity and water vapor permeability < 5 g/m 2 /24 h at 38 °C e 90% relative humidity, Bemis Company—Dixie Toga, Brazil) by using a Multivac machine (model T200, Multivac, Ltd., Wolfertschwenden, Germany).

Techniques: Modification

Journal: Foods

Article Title: Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

doi: 10.3390/foods12061302

Figure Lengend Snippet: Effects of ultimate pH (pH u ) and storage and display time on meat pH and gas composition of Nellore Longissimus lumborum steaks packaged in HiOx-MAP.

Article Snippet: All muscle sections were then sliced into steaks (2.0 cm) and placed in preformed trays with soaker pads (trays model 13D65, 24 cm × 16 cm × 6.5 cm, white polypropylene with ethylene vinyl alcohol (EVOH) barrier, O 2 permeability < 0.5 cm 3 /m 2 /24 h at 50% relative humidity, Sealed Air Corp., New Jersey, USA Air was removed from each tray, and a high oxygen atmosphere (HiOx-MAP) (80% O 2 /20% CO 2 ; Air Liquide Ltd., Campinas, Brazil) was flushed, with subsequent sealing with a high barrier sealing film (4532-G lid, with nominal thickness of 70 µm, O 2 permeability < 5 cm 3 /m 2 /24 h at 23 °C, 66% of relative humidity and water vapor permeability < 5 g/m 2 /24 h at 38 °C e 90% relative humidity, Bemis Company—Dixie Toga, Brazil) by using a Multivac machine (model T200, Multivac, Ltd., Wolfertschwenden, Germany).

Techniques:

Journal: Foods

Article Title: Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

doi: 10.3390/foods12061302

Figure Lengend Snippet: Effects of brine-enhancement on instrumental color parameters and surface myoglobin forms of Nellore Longissimus lumborum steaks packaged in HiOx-MAP.

Article Snippet: All muscle sections were then sliced into steaks (2.0 cm) and placed in preformed trays with soaker pads (trays model 13D65, 24 cm × 16 cm × 6.5 cm, white polypropylene with ethylene vinyl alcohol (EVOH) barrier, O 2 permeability < 0.5 cm 3 /m 2 /24 h at 50% relative humidity, Sealed Air Corp., New Jersey, USA Air was removed from each tray, and a high oxygen atmosphere (HiOx-MAP) (80% O 2 /20% CO 2 ; Air Liquide Ltd., Campinas, Brazil) was flushed, with subsequent sealing with a high barrier sealing film (4532-G lid, with nominal thickness of 70 µm, O 2 permeability < 5 cm 3 /m 2 /24 h at 23 °C, 66% of relative humidity and water vapor permeability < 5 g/m 2 /24 h at 38 °C e 90% relative humidity, Bemis Company—Dixie Toga, Brazil) by using a Multivac machine (model T200, Multivac, Ltd., Wolfertschwenden, Germany).

Techniques:

Journal: Foods

Article Title: Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

doi: 10.3390/foods12061302

Figure Lengend Snippet: Time-related changes at instrumental color parameters and surface myoglobin forms according to ultimate pH (pH u ) ranges of Nellore Longissimus lumborum steaks packaged in HiOx-MAP.

Article Snippet: All muscle sections were then sliced into steaks (2.0 cm) and placed in preformed trays with soaker pads (trays model 13D65, 24 cm × 16 cm × 6.5 cm, white polypropylene with ethylene vinyl alcohol (EVOH) barrier, O 2 permeability < 0.5 cm 3 /m 2 /24 h at 50% relative humidity, Sealed Air Corp., New Jersey, USA Air was removed from each tray, and a high oxygen atmosphere (HiOx-MAP) (80% O 2 /20% CO 2 ; Air Liquide Ltd., Campinas, Brazil) was flushed, with subsequent sealing with a high barrier sealing film (4532-G lid, with nominal thickness of 70 µm, O 2 permeability < 5 cm 3 /m 2 /24 h at 23 °C, 66% of relative humidity and water vapor permeability < 5 g/m 2 /24 h at 38 °C e 90% relative humidity, Bemis Company—Dixie Toga, Brazil) by using a Multivac machine (model T200, Multivac, Ltd., Wolfertschwenden, Germany).

Techniques:

Journal: Foods

Article Title: Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

doi: 10.3390/foods12061302

Figure Lengend Snippet: Oxygen consumption, measured as K/S 610/K/S 525) of Nellore Longissimus lumborum steaks with three ultimate pH (pH u ) packaged in HiOx-MAP. ab Difference among days within a pH u range ( p < 0.01). xyz Difference among pH u ranges within an experimental time (day) ( p < 0.01). pH u ranges: normal ( n = 12; 5.40 < pH u < 5.79), intermediate ( n = 12; 5.80 < pH u < 6.19) and high ( n = 12; pH u > 6.20). HiOx-MAP: high oxygen modified atmosphere packaging (80% O 2 /20% CO 2 ). OxyMb: oxymyoglobin -lower value indicates greater OxyMb formed during air-blooming, and then lower oxygen consumption (OC). Standard error bars are indicated.

Article Snippet: All muscle sections were then sliced into steaks (2.0 cm) and placed in preformed trays with soaker pads (trays model 13D65, 24 cm × 16 cm × 6.5 cm, white polypropylene with ethylene vinyl alcohol (EVOH) barrier, O 2 permeability < 0.5 cm 3 /m 2 /24 h at 50% relative humidity, Sealed Air Corp., New Jersey, USA Air was removed from each tray, and a high oxygen atmosphere (HiOx-MAP) (80% O 2 /20% CO 2 ; Air Liquide Ltd., Campinas, Brazil) was flushed, with subsequent sealing with a high barrier sealing film (4532-G lid, with nominal thickness of 70 µm, O 2 permeability < 5 cm 3 /m 2 /24 h at 23 °C, 66% of relative humidity and water vapor permeability < 5 g/m 2 /24 h at 38 °C e 90% relative humidity, Bemis Company—Dixie Toga, Brazil) by using a Multivac machine (model T200, Multivac, Ltd., Wolfertschwenden, Germany).

Techniques: Modification

Journal: Foods

Article Title: Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

doi: 10.3390/foods12061302

Figure Lengend Snippet: Effects of treatment, ultimate pH (pH u ) and time on MRA and lipid oxidation (TBARS) of Nellore Longissimus lumborum steaks packaged in HiOx-MAP.

Article Snippet: All muscle sections were then sliced into steaks (2.0 cm) and placed in preformed trays with soaker pads (trays model 13D65, 24 cm × 16 cm × 6.5 cm, white polypropylene with ethylene vinyl alcohol (EVOH) barrier, O 2 permeability < 0.5 cm 3 /m 2 /24 h at 50% relative humidity, Sealed Air Corp., New Jersey, USA Air was removed from each tray, and a high oxygen atmosphere (HiOx-MAP) (80% O 2 /20% CO 2 ; Air Liquide Ltd., Campinas, Brazil) was flushed, with subsequent sealing with a high barrier sealing film (4532-G lid, with nominal thickness of 70 µm, O 2 permeability < 5 cm 3 /m 2 /24 h at 23 °C, 66% of relative humidity and water vapor permeability < 5 g/m 2 /24 h at 38 °C e 90% relative humidity, Bemis Company—Dixie Toga, Brazil) by using a Multivac machine (model T200, Multivac, Ltd., Wolfertschwenden, Germany).

Techniques: