Abstract
ABSTRACTThe microbial floras that developed on controlled atmosphere [CA: oxygen (O2) free carbon dioxide (CO2) contained in gas impermeable pouches], modified atmospheres (MA: O2 free CO2 contaminated with specific amounts of air contained in gas impermeable pouches), and vacuum packages (VP: evacuated pouches of low gas permeability in atmospheres containing specific amounts of O2) stored at −1.5°C were composed of lactobacilli and enterobacteria. Microbial spoilage was manifested as putrid odors and flavors starting at 6 weeks in VP and at 9 weeks in MA. Flora development was not affected by varied exposure to O2, and varied exposure to O2 contamination or ingress degraded the appearance of pale, soft, exudative (PSE) meat to unacceptable levels. Microbial spoilage rendered the appearance of all samples unacceptable. Oxygen ingress into VP did not affect pork flavor profiles, but O2 contamination of MA intensified an “off” aromatic. Pork flavor deteriorated progressively with prolonged storage, but only the overall flavor perception of VP cuts was adversely affected.
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