Quality of fresh retail pork cuts stored in modified atmosphere under temperature conditions simulating export to distant markets

Abstract

The effect of storage temperature on microbial and sensory quality of retail cuts of pork was determined on samples stored under temperature regimens designed to simulate conditions that could be encountered in accessing distant markets with retail-ready product. Samples were packaged in modified atmosphere with 100% CO 2 and <200 ppm O 2 in plastic film with extremely low gas transmission rates. All samples were stored at −1·5°C for three weeks. Reference samples were held at −1·5°C for the duration of the study; experimental samples were transferred to 4°C ( −1·5 4° C ) or 7°C ( −1· 517° C ) and analyzed for microbial content and sebsory attributes including appearance, confinement and meat odours. Storage life of reference samples at −1·5°C was seven weeks before rejection for loss of acceptable appearance. With transfer of samples to 4 and 7°C after three weeks at −1·5°C, samples remained acceptable for retail sale for two weeks and one week, restpectively. The microbial flora was dominated by lactic acid bacteria under all three storage conditions. Appearance of the cuts was the principal criterion limiting storage life. Discoloration of the meat was not a problem in this study, but purge and odour, including sour and sulphur notes, became a problem with time. The study indicated that export of retail-ready pork cuts to distant markets with a three-week time for delivery to market at −1·5°C can be achieved with one to two weeks of marketing time at retail market at 4 to 7°C.