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/locate/meatsci Meat Science 69 (2005) 441–449 MEAT SCIENCEColor and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum Liza John a,*, Daren Cornforth a, Charles E. Carpenter a, Oddvin Sorheim b, Brian C. Pettee a, Dick R. Whittier a a Nutrition and Food Sciences, Utah State University, USA b Matforsk AS – Norwegian Food Research Institute, Aas, Norway Received 7 April 2004; received in revised form 27 August 2004; accepted 27 August 2004Abstract Case-ready fresh beef is typically packaged in a modified-atmosphere with approximately 80% oxygen and 20% carbon dioxide. Recently, USDA approved distribution of fresh meats in a master bag system using 0.4% carbon monoxide (CO). This study com- pared effects of packaging system (vacuum, 80% oxygen, 0.4% carbon monoxide), fresh meat storage time (7–21 days) and cooking temperature (49–79
C) on extent of myoglobin denaturation, color and rancidity in cooked top sirloin steaks. Steaks packaged in 80% oxygen or CO retained desirable red color for 14 and 21 days storage, respectively. Steaks stored in 80% oxygen exhibited the greatest TBA values and myoglobin denaturation at all storage times and cooking temperatures. Steaks stored in high oxygen devel- oped brown interior color at internal temperatures as low as 57
C, the premature browning effect. Premature browning and ran- cidity associated with steaks packaged in 80% oxygen was prevented by packaging in 0.4% CO or vacuum.  2004 Elsevier Ltd. All rights reserved. Keywords: Beef; Color; Thiobarbituric acid; Packaging1. Introduction Color of fresh meat is an important quality attribute and a major factor influencing retail purchase decisions. Case-ready modified atmosphere packaging (MAP), where the meat is packaged at the packing plant, can re- duce the costs of fabrication and packaging at retail out- lets. Gases commonly used in MAP include carbon dioxide (CO2), oxygen (O2), and nit