EFFECT OF OXYGEN‐ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT

Abstract

SUMMARY —The extension of fresh meat shelf‐life is important from both practical and theoretical points of view. Color is usually used as a measure of fresh meat quality during storage. Beef top‐round slices were prepared using sanitary precautions. Meat slices were enclosed in a thermally sealed semi‐rigid polyvinyl chloride tray system of special design. Face‐to‐face meat samples were used to compare the effects of high oxygen with normal air atmospheres. One package from each pair was evacuated and the atmosphere readjusted to approximately 90% oxygen through a septum. Packages were kept at 4 ± 0.5°C and gas chromatographic readings for CO2, O2 and N2 were conducted daily. Spectrophotometric and bacteriological evaluations were made on selected pack ages during storage to determine pigment oxidation and microbial growth. Three experiments each containing six to eight pairs of samples were conducted. The generation of CO2 was observed in two periods–the first immediately after packaging and lasting for 1–2 days, after which the CO2 level remained approximately stable up to 8—9 days, when it again started to increase in correspondence with increased bacterial growth. There was more CO2 produced than O2 utilized in the stored samples. In the first stage, samples stored in oxygen‐enriched atmospheres had higher O2 uptake than samples stored in air. Microbial growth was similar in both atmospheres. Under conditions of this study, head space enrichment to about 90% oxygen prolonged acceptable meat color when compared with samples stored in an air atmosphere.