This study investigated the effects of CO-pretreatments on three bovine muscles: Psoas major (PM), Gluteus medius (GM) and Semitendinosus (ST) on colour stability and quality attributes under anaerobic conditions. Steaks were exposed to one of four pretreatments: 1% CO for 5 h, 5% CO for 5 h, 1% CO for 24 h, with 60% CO_2, (balance N₂) or untreated (control) and then vacuum packaged and displayed (28 days at 2 °C). CO pretreatments improved redness for colour labile muscles (PM and GM). The optimum CO pretreatment was 1% for 5 h as this induced surface redness while discolouring (a* = 12, C* = 16) by the use-by-date (28 days). CO pretreatments decreased protein oxidation (P < 0.01), and had no negative effect on pH and spoilage bacteria (P > 0.05). Applying a 1% CO pretreatment for 5 h effectively enhanced the colour of various muscles while not masking spoilage thus addressing consumer concerns.

这项研究调查了CO预处理对三种牛肌肉的影响：大牛腰肌（PM），中臀臀肌（GM）和半腱肌（ST）对厌氧条件下颜色稳定性和质量属性的影响。将牛排暴露于以下四种预处理之一：1％CO持续5小时，5％CO持续5小时，1％CO持续24小时，以及60％CO ₂（平衡N ₂）或未经处理（对照），然后真空包装并展示（在2°C下放置28天）。CO预处理可改善颜色不稳定的肌肉（PM和GM）的泛红。最佳的CO预处理时间为1％，持续5小时，因为这会导致表面发红，同时在使用期限（28天）之前会变色（a * = 12，C * = 16）。CO预处理可降低蛋白质氧化（P <0.01），并且对pH值和腐败菌无负面影响（P> 0.05）。使用1％CO预处理5小时可有效增强各种肌肉的颜色，同时又不掩盖变质，从而解决了消费者的担忧。