A review on some factors affecting colour of fresh beef cuts.
This research paper aims to cover the latest information about the colour of fresh beef cuts which is one of the quality attributes, and the factors significantly affecting it. The effects of some treatment techniques used to maintain it, such as dietary antioxidants and packaging under high oxygen...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12842/ http://psasir.upm.edu.my/id/eprint/12842/1/A%20review%20on%20some%20factors%20affecting%20colour%20of%20fresh%20beef%20cuts.pdf |
| _version_ | 1848841946208927744 |
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| author | A., Mohamed Bakar, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly |
| author_facet | A., Mohamed Bakar, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly |
| author_sort | A., Mohamed |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This research paper aims to cover the latest information about the colour of fresh beef cuts which is one of the quality attributes, and the factors significantly affecting it. The effects of some treatment techniques used to maintain it, such as dietary antioxidants and packaging under high oxygen concentration as well as modified atmosphere packaging (MAP), also reported. The outcome of this review paper revealed that colour of beef cuts is a critical and important visual quality attribute, highly affecting consumer decisions to purchase the cuts. Selection of correct animal diets and presences of some enzymes in the muscles may positively affect the colour. Increasing both lipid and protein oxidation negatively influence the storage life of the colour. To maintain good beef colour, techniques of using natural antioxidants such as dietary vitamin E, ascorbic acid, carnosine and tea catechins (TC) as well as MAP with different methods were found significantly keeping this quality attribute.
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| first_indexed | 2025-11-15T07:51:19Z |
| format | Article |
| id | upm-12842 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:51:19Z |
| publishDate | 2008 |
| publisher | WFL Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-128422015-12-07T08:36:27Z http://psasir.upm.edu.my/id/eprint/12842/ A review on some factors affecting colour of fresh beef cuts. A., Mohamed Bakar, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly This research paper aims to cover the latest information about the colour of fresh beef cuts which is one of the quality attributes, and the factors significantly affecting it. The effects of some treatment techniques used to maintain it, such as dietary antioxidants and packaging under high oxygen concentration as well as modified atmosphere packaging (MAP), also reported. The outcome of this review paper revealed that colour of beef cuts is a critical and important visual quality attribute, highly affecting consumer decisions to purchase the cuts. Selection of correct animal diets and presences of some enzymes in the muscles may positively affect the colour. Increasing both lipid and protein oxidation negatively influence the storage life of the colour. To maintain good beef colour, techniques of using natural antioxidants such as dietary vitamin E, ascorbic acid, carnosine and tea catechins (TC) as well as MAP with different methods were found significantly keeping this quality attribute. WFL Publisher 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/12842/1/A%20review%20on%20some%20factors%20affecting%20colour%20of%20fresh%20beef%20cuts.pdf A., Mohamed and Bakar, Jamilah and Abbas, Kassim Ali and Abdul Rahman, Russly (2008) A review on some factors affecting colour of fresh beef cuts. Journal of Food, Agriculture and Environment, 6 (3&4). pp. 181-186. ISSN 1459-0255 English |
| spellingShingle | A., Mohamed Bakar, Jamilah Abbas, Kassim Ali Abdul Rahman, Russly A review on some factors affecting colour of fresh beef cuts. |
| title | A review on some factors affecting colour of fresh beef cuts.
|
| title_full | A review on some factors affecting colour of fresh beef cuts.
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| title_fullStr | A review on some factors affecting colour of fresh beef cuts.
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| title_full_unstemmed | A review on some factors affecting colour of fresh beef cuts.
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| title_short | A review on some factors affecting colour of fresh beef cuts.
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| title_sort | review on some factors affecting colour of fresh beef cuts. |
| url | http://psasir.upm.edu.my/id/eprint/12842/ http://psasir.upm.edu.my/id/eprint/12842/1/A%20review%20on%20some%20factors%20affecting%20colour%20of%20fresh%20beef%20cuts.pdf |