Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef

Abstract

Color and microbiology of steaks and ground beef stored in 0.4% CO, 30% CO 2 , and 69.6% N 2 (but removed from the modified atmosphere before display) were compared with product displayed immediately after packaging in polyvinyl chloride film (only atmospheric oxygen). Storage of ground beef, loineye, inside round, and tenderloin steaks for up to 35 d in 0.4% CO resulted in typical initial bloomed color. Compared with product exposed to only oxygen, storage of ground beef and loineye steaks in 0.4% CO decreased color stability, whereas color life increased for tenderloin and inside semimembranosus muscles. No steaks having acceptable color had spoilage levels of microbes (Ն Ն Ն Ն Նlog 7). Thus, carboxymyoglobin formed from 0.4% CO did not mask microbial spoilage.

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

“…were always minor fractions of the flora, while B. thermosphacta was predominant. If it is accepted that a number of 7 log cfu cm -2 is the approximate point at which spoilage becomes apparent (29), the numbers of the spoilage flora recovered from uninoculated and inoculated steaks were always lower than the numbers required for spoilage.…”

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

“…• Color evaluated from 1 to 6, where 1 = pinkish red, 2 = bright red, 3 = cherry red, 4 = dark red/purple, 5 = reddish tan/reddish brown, and 6 = tan/brown/gray (Hunt et al, 2004;De Santos et al, 2007;Suman et al, 2009;Rogers et al, 2014, with modifications)…”

Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

“…Red color of CO-MAP packaged samples significantly decreased slightly after irradiation [49]. The application of 0.4% (CO) through the store period in MAP enhanced the beef pigment without effectively masking spoiling upon removal of end product from (COP), meat pigment grouping of COMb and OMb) deterioration through the demonstration as a method not different as of produce the product exposed only to air [51]. Furthermore, upon take product from (COP), meat pigment the combination of COMb and OMb declined through presentation in a manner not distinctive from product quite increasingly exposed only to air [50].…”

“…They are Theyrted that the usage of packing steaks and surface beef in 0.5% (CO) leads to better-quality color constancy. While usage of a (COP) system that also contained oxygen prohibiting, and low levels of (CO) tested [50,51]. The evaluating research of antimicrobial meaningfully affecting meat color (Table 5).…”