The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

► Steak analysis: carbonyl content, free thiol groups, WBSF, myofibrillar proteins. ► High O2 MAP steaks underwent protein oxidation compared to VP steaks. ► High molecular weight cross linked myosin in the high O2 packaged steaks. ► High O2 induced changes in myosin and intermolecular cross-linking.