Oxygen absorbent technology in conjunction with controlled atmosphere packaging(CAP) was used to prevent transient discoloration in master‐packaged beef steaks. Two types of commercial O 2 scavengers were used in the study. The master packs were stored at 1± 0.5 °C. The steaks from master packs were presented in a display‐case for visual evaluation. Reflectance spectra from each steak‐surface were obtained to estimate metmyoglobin content. Steaks packaged without O 2 scavengers showed more discoloration, and had significantly higher proportions of metmyoglobin when compared to steaks with O 2 scavengers, after most storage intervals (p < 0.05). Prevention of metmyoglobin formation was influenced by the number but not the type of O 2 scavenger employed (p > 0.05).
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Tewari et al. (2001) studied this question.
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