Publications by authors named "Manuel Sebastian Hernandez"
Article Synopsis
- The study aimed to assess nitric oxide modified-atmosphere packaging (MAP) as a new alternative for preserving the color of ground beef compared to high oxygen (HI-OX) and carbon monoxide (CO) packaging.
- Throughout a 120-hour display period, various color metrics, myoglobin percentages, and chemical stability indicators were measured to determine the effects of each packaging type.
- While carbon monoxide showed the best results in maintaining redness and reducing discoloration, nitric oxide demonstrated a distinct color change cycle that suggests potential for future optimization, despite its performance being lower than CO.
The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C.
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