PMID- 22062835
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20121002
LR  - 20111108
IS  - 0309-1740 (Print)
IS  - 0309-1740 (Linking)
VI  - 74
IP  - 2
DP  - 2006 Oct
TI  - Effects of ascorbic acid and Origanox in different packaging systems to prevent 
      pork lumbar vertebrae discoloration.
PG  - 267-71
LID - 10.1016/j.meatsci.2006.03.018 [doi]
AB  - Darkening of bone marrow in packaged fresh pork is problematic and may be caused 
      by pro-oxidative iron and (or) a pro-oxidative atmosphere. We evaluated the 
      effects of ascorbic acid (AA) and Origanox (OG) in different packaging systems 
      to prevent pork lumbar vertebrae marrow discoloration. Concentrations of 1.25%, 
      1.875%, or 2.5% AA; 0.15% OG+0.30% AA; and 0.225% OG+0.45% AA were applied in 
      0.5-ml aliquots to 2.54-cm-thick pork lumbar vertebrae sections (n=288). Three 
      packaging systems were used: high-oxygen (HiOx) modified atmosphere packaging 
      (MAP), ultra-low-oxygen (ULOx) MAP, and polyvinyl chloride film (PVC). Vertebrae 
      in HiOx MAP treated with 1.875% or 2.50% AA had superior (P<0.05) visual color to 
      HiOx and PVC control by d 8. Antioxidant-treated vertebrae in HiOx had the 
      highest (P<0.05) d 8 a( *) values. Vertebrae treated with 1.875% or 2.50% AA in 
      ULOx MAP had the least (P<0.05) discoloration as assessed by a( *)/b( *) by d 8. 
      Topical antioxidant application was very beneficial in preventing vertebrae 
      discoloration in PVC and HiOx packaging systems.
FAU - Raines, C R
AU  - Raines CR
AD  - Department of Animal Sciences and Industry, 226 Weber Hall, Kansas State 
      University, Manhattan, KS 66506, USA.
FAU - Dikeman, M E
AU  - Dikeman ME
FAU - Grobbel, J P
AU  - Grobbel JP
FAU - Yancey, E J
AU  - Yancey EJ
LA  - eng
PT  - Journal Article
DEP - 20060406
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
EDAT- 2006/10/01 00:00
MHDA- 2006/10/01 00:01
CRDT- 2011/11/09 06:00
PHST- 2005/09/28 00:00 [received]
PHST- 2006/03/17 00:00 [revised]
PHST- 2006/03/17 00:00 [accepted]
PHST- 2011/11/09 06:00 [entrez]
PHST- 2006/10/01 00:00 [pubmed]
PHST- 2006/10/01 00:01 [medline]
AID - S0309-1740(06)00091-X [pii]
AID - 10.1016/j.meatsci.2006.03.018 [doi]
PST - ppublish
SO  - Meat Sci. 2006 Oct;74(2):267-71. doi: 10.1016/j.meatsci.2006.03.018. Epub 2006 
      Apr 6.