- Title
- The degredation and absorption of gaseous nitric oxide (NO) and colour development in modified atmosphere (MA) packed red meat
- Creator
- Tumney, Christine
- Relation
- University of Newcastle Research Higher Degree Thesis
- Resource Type
- thesis
- Date
- 2005
- Description
- Masters Research - Master of Philosophy (MPhil)
- Description
- This research evaluated the behavior of nitric oxide (NO) gas at 4490ppmm in a nitrogen carrier in the head space of a modified atmosphere pack (MAP) containing fresh meat. The rate of NO uptake and degradation, and meat colour changes were evaluated over time. Experimental design utilised NO, flushed into an anaerobic MAP. Storage conditions, sample weight and surface area were varied to determine if these variations affected the degradation and uptake rate of the NO in the head space of the MAP. Experimental results have shown that the most significant changes of the NO concentration occur in the first 60-120 minutes the degradation of the NO almost ceases and NO concentrations remain constant for up to 72 hours. Thus confirming the hypothesis that NO uptake in the meat is diffusion controlled and that equilibrium is achieved at full cure. Colour change on the surface of the sample is observed after 12 hours of packaging and penetration of the colour through a 20cm sample requires 72 hours. Sufficient data was collected to enable the development of a model to predict the uptake rate of NO over time in a MAO containing a 200g meat sample.
- Subject
- nitric oxide; colour development; red meat; modified atmosphere
- Identifier
- http://hdl.handle.net/1959.13/1320861
- Identifier
- uon:24225
- Rights
- Copyright 2005 Christine Tumney
- Language
- eng
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