Journal of Food Quality / 2018 / Article / Fig 5

Research Article

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Figure 5

Changes in met-Mb content of beefsteaks with different treatments during storage. CK, the group of beefsteaks without pretreatments; C1, the group of beefsteaks pretreated with 100% CO for 1.5 h; C2, group of beefsteaks pretreated with 100% CO for 1.5 h and soaked in 50 mg/L ClO2; C3, group of beefsteaks pretreated with 100% CO for 1.5 h and soaked in 50 mg/L ClO2 for 10 min and sprayed with 30 g/L lactic acid. Data were represented with mean values Standard Error; sometimes the bars were too small to see. Different letters mean significant difference of samples with different treatments on the same storage days (). Three separate steaks of each treatment were measured; three repetitions were performed for each treatment. .