Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display

Abstract The objective of this study was to evaluate the ability of antioxidants to prevent discoloration in pork rib bones. Pork rib bones were removed from carcasses, frozen (−20 °C, 24 h), split lengthwise, exposed to antioxidant solutions (ascorbic acid, citric acid, propyl gallate or ascorbic/EDTA mix), packaged (modified atmosphere [80% O 2 and 20% CO 2 ] or air), then displayed in a retail case at 4 °C for 8 days. Dark pigment formation was visually evaluated during the display period. Instrumental color was determined at the end of the 8-day display period. Visual bone discoloration increased over time for all treatments. After 2 days of display, samples treated with propyl gallate were visually redder, less discolored and less green/black than samples treated with other antioxidants. After 8 days of display, propyl gallate-treated samples had higher a * and b * values, as well as chroma (intensity). However, this difference was no longer large enough to be visually detected.