Effect of dense phase carbon dioxide on the color stability of beef sirloin muscle

In order to study the effect of dense phase carbon dioxide (DPCD) on the color stability of beef, these changes of beef sirloin color, Myoglobin (Mb) , Metmyoglobin reducing activity (MRA) , succinate dehydrogenase (SDH) activity, oxygen consumption rate (OCR) were investigated after DPCD treatment (25℃, 20min, 7, 14, 21, 28, 35MPa) . These results showed that redness a* value, Mb content, OxyMb content, MRA, SDH activity, and OCR decreased and light L* value, MetMb content increased with the increasing pressure. During the period of storage, DPCD treatment could improve the color stability of beef because these values changed more slowly after DPCD treatment than that of the control group.