Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

“…A study on frog meat (Ramos et al, 2005) described a negative correlation among both coordinates (L* and C* values), but we observed the same evolution range in both values. Storage time showed an intense variation of C* in MA-A in both treatment groups; this could be related to a greater instability of the oxymyoglobin with regard to the other pigments conformed (Gill, 1990;Viana et al, 2005). Although no significant differences were found in the H8 value with regard to the type of stunning, according to Jayasingh et al, 2001, larger Hue angle was associated to less red colour, which is in agreement with our results.…”

Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

“…Carbon dioxide has been proposed for meat MAP due to its ability to increase shelf life in meats stored at low temperatures by reducing microbial growth, especially when used at high concentration up to 100% CO 2 (Viana et al, 2005). Carbon dioxide is the gas highly soluble in muscle and fat tissue (Jakobsen and Bertelsen, 2004).…”

“…Effi cacy of CO 2 depends on the microbial growth phase. The major disadvantage of high CO 2 concentrations in meat MAP is associated with a certain degree of darkening as a result of metmyoglobin formation, especially when low O 2 concentrations are present (Viana et al, 2005). The gas combination typically used in beef MAP varies from 75 to 80 % of O 2 and 20 to 25 % of CO 2 (Resconi et al, 2009), but increasing package oxygen content to levels higher than 55 % may not provide additional benefi ts to colour deterioration, because a high oxygen level can promote rancidity, which could develop off-fl avours.…”

“…This concept suggests that myoglobin may prefer to hold onto oxygen rather than carbon monoxide what is particularly important when packaging beef steaks in carbon monoxide. Extension of fresh meat shelf life could be achieved packaging it in modifi ed atmosphere containing 1% CO was employed which is a defi nite advantage for extending meat displaying shelf life (Viana et al, 2005). MAP with 100% O 2 shows the lowest shelf-life extension with greater growth of aerobic microorganisms and meat discoloration after 20 days of storage.…”

“…Lipid oxidation during storage deteriorates food systems producing undesirable colour and fl avour. To reduce lipid oxidation, meats and meat products are stored under low temperature without oxygen and refrigerated temperatures, but product quality may still be diminished due to discoloration, lipid oxidation, and textural defects (Seyfert et al, 2004;Viana et al, 2005;Campo et al, 2006).…”