Development of a model system to mimic beef bone discoloration

CT CT CT: Some curr ome curr ome curr ome curr ome current pr ent pr ent pr ent pr ent practices used in the meat industr actices used in the meat industr actices used in the meat industr actices used in the meat industr actices used in the meat industry (blast chilling, enhancement, modified atmo- y (blast chilling, enhancement, modified atmo- y (blast chilling, enhancement, modified atmo- y (blast chilling, enhancement, modified atmo- y (blast chilling, enhancement, modified atmo- sphere packaging (MAP)) appear to result in darkening of the bone in fresh meat. The objective of this study was sphere packaging (MAP)) appear to result in darkening of the bone in fresh meat. The objective of this study was sphere packaging (MAP)) appear to result in darkening of the bone in fresh meat. The objective of this study was sphere packaging (MAP)) appear to result in darkening of the bone in fresh meat. The objective of this study was sphere packaging (MAP)) appear to result in darkening of the bone in fresh meat. The objective of this study was to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef to develop a model system that could be used to evaluate intervention strategies to prevent this discoloration. Beef rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib bones were removed from carcasses, split along the transverse plane from the proximal to the distal end of the rib, and then frozen (-20 °C) or held at 4 °C for 24 h. Half were exposed to a phosphate/salt enhancement rib, and then frozen (-20 °C) or held at 4 °C for 24 h. Half were exposed to a phosphate/salt enhancement rib, and then frozen (-20 °C) or held at 4 °C for 24 h. Half were exposed to a phosphate/salt enhancement rib, and then frozen (-20 °C) or held at 4 °C for 24 h. Half were exposed to a phosphate/salt enhancement rib, and then frozen (-20 °C) or held at 4 °C for 24 h. Half were exposed to a phosphate/salt enhancement solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: solution while half served as the control. Samples were packaged in air or modified atmosphere packaged (MAP: 80% O 80% O 80% O 80% O 80% O 2 /20% C een/black) was obser een/black) was obser een/black) was obser