Abstract
Two optical oxygen sensor systems we applied to monitor the evolution of meat spoilage in vacuum packaged (VP) samples of raw beef meat, which were produced at a large meat processing factory in Ireland under standard industrial settings on three different vacuum packaging machines. After packaging, the samples were put on storage at +1 °C for 90 days, while analysing their quality parameters. Residual oxygen levels and their time profiles, were measured non-destructively with disposable O2 sensors placed in each pack and interrogated with a handheld reader Optech Platinum (Mocon). Total aerobic viable counts (TVC) were measured by destructive sampling on a sensor based platform Greenlight (Agilent). Furthermore, sensory attributes of meat samples were analysed by internal sensory testing panel. The two commercial oxygen sensor-based systems allowed us to assess the performance of the three VP machines and correlate it with quality and safety characteristics of packaged meat products. They provide convenient and versatile tools for simple, rapid and in situ assessment of various packaged products and packaging systems.
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