The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere

Monika Marcinkowska-Lesiak,Ewa Poławska,Andrzej Półtorak,Agnieszka Wierzbicka

doi:10.1080/19476337.2016.1240237

Monika Marcinkowska-Lesiak, Ewa Poławska + Show 2 more

Open Access

https://doi.org/10.1080/19476337.2016.1240237

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Abstract

ABSTRACTA comparison was made of the effect of different gas headspace to meat ratio on quality of pork loin (m. longissimus thoracis et lumborum) obtained from crossbred pigs (Polish Landrance x Duroc, n = 6) as a function of cold storage. Samples were stored in modified atmosphere packs (80% O₂:20% CO₂) with gas headspace to meat ratios (G/M) of 3:1, 1:1 and 1:3. Physicochemical and microbiological parameters were monitored for up to 12 days. The results indicated that the best properties of meat were obtained when stored pork loins with the gas headspace to meat ratio of 1:1. G/M = 1:3 contributed to the increase in the growth of microorganisms and G/M = 3:1 and led to unfavorable changes in meat color. Finally, chemical properties of pork loins were unaffected (P > 0.05) by varying the gas headspace to meat ratio.

Highlights

A lot of work has been done on the effect of varying the gas composition in modified atmosphere packaging (MAP) on the shelf-life of pork (Lukic et al, 2015; Lund, Lametsch, Hviid, Jensen, & Skibsted, 2007)
The pigs were reared under conventional indoor system, which guaranteed an appropriate level of animal welfare with an unlimited access to water
Pork loins packaged at a gas headspace to meat ratio of 1:3 were characterized by the highest concentration of CO2 (Figure 2)

Summary

Introduction

A lot of work has been done on the effect of varying the gas composition in modified atmosphere packaging (MAP) on the shelf-life of pork (Lukic et al, 2015; Lund, Lametsch, Hviid, Jensen, & Skibsted, 2007). The stability of meat color may deteriorate with decreasing proportion of the product to the surrounding gases. The reason for this is the increase of gas volume, which in high O2 MAP is equivalent to the increase in the amount of O2 involved in the oxidation reaction (John et al, 2004). According to some references, minor differences in cholesterol oxidation products and volatile compounds, as well as no effect on phospholipid classes of fresh loin were found due to packaging method

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