Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discoloration

Darkening of bone marrow in packaged fresh pork is problematic and may be caused by pro-oxidative iron and (or) a pro-oxidative atmosphere. We evaluated the effects of ascorbic acid (AA) and Origanox™ (OG) in different packaging systems to prevent pork lumbar vertebrae marrow discoloration. Concentrations of 1.25%, 1.875%, or 2.5% AA; 0.15% OG+0.30% AA; and 0.225% OG+0.45% AA were applied in 0.5-ml aliquots to 2.54-cm-thick pork lumbar vertebrae sections (n=288). Three packaging systems were used: high-oxygen (HiOx) modified atmosphere packaging (MAP), ultra-low-oxygen (ULOx) MAP, and polyvinyl chloride film (PVC). Vertebrae in HiOx MAP treated with 1.875% or 2.50% AA had superior (P<0.05) visual color to HiOx and PVC control by d 8. Antioxidant-treated vertebrae in HiOx had the highest (P<0.05) d 8 a(∗) values. Vertebrae treated with 1.875% or 2.50% AA in ULOx MAP had the least (P<0.05) discoloration as assessed by a(∗)/b(∗) by d 8. Topical antioxidant application was very beneficial in preventing vertebrae discoloration in PVC and HiOx packaging systems.