The effect of the initial gas volume to meat weight ratio on the storage life of chilled beef packaged under carbon dioxide

Oxygen Scavengers affect Gas Mixture and Color Stability of Master Packed Ground Beef

“…As expected, packages with ground beef had greater film deflation compared to empty packages (p < 0.05). This finding is consistent with numerous studies pertaining tocarbon dioxide absorption by meat (Al-Nehlawi et al, 2013;Gill and Penney, 1988;Gill, 1988;Jakobsen and Bertelsen, 2004;Rotabakk et al, 2006Rotabakk et al, , 2007Rotabakk et al, 2010). Film deflation was greater for packages with oxygen scavenger B compared to oxygen scavenger A.…”

Packaging Interventions in Low Temperature Preservation of Fish- A Review

“…The CO 2 solubility could also alter the foodwater holding capacity and thus increase drip. 145 Nitrogen (N 2 ) is an inert and tasteless gas, and is mostly used as a filler gas in MAP, because of its low solubility in water and fat. 146,147 N 2 is used to replace O 2 in packages to delay oxidative rancidity and to inhibit the growth of aerobic microorganisms, as an alternative to vacuum packaging.…”

Type of packaging affects the colour stability of vitamin E enriched beef

“…If CO 2 levels are high enough, the gas dissolves in both muscle and, to a lesser degree, in the fat tissue until either saturation of the meat or equilibrium with the environment is reached. The absorption capacity of the meat is related to both its biological factors such as pH, moisture and fat content (Gill & Penney, 1988), as well as to the packaging and storage conditions such as temperature, CO 2 partial pressure and headspace to meat volume ratio (Zhao et al, 1995). Besides the antimicrobial effect, lowering of meat pH is expected to increase the rate of pigment and lipid oxidation (Juncher et al, 2001).…”