Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.

The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21days); and freezing (-20°C for 40days) followed by thawing and aging. Freezing promoted (P<0.

Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display.

Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were evaluated. Response surface methodology was used to model and describe the effects of different biopolymer concentrations (0 to 6% gelatin; 0.5 to 1.