Publications by authors named "Johannes Krell"

Article Synopsis
  • The study examined how different storage atmospheres affect the color and myoglobin redox state of beef, using six packaging conditions with varying oxygen and nitrogen levels over 14 days at 2°C.
  • The color changes were quantitatively analyzed through non-invasive methods, showing a significant correlation between the vibrant red color (a* values) and oxymyoglobin (OMb) levels, while vacuum packaging provided better color stability.
  • Results indicate that while high oxygen levels create attractive meat color, they compromise overall stability, suggesting optimal storage atmospheres for maintaining color quality in various commercial scenarios.
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