The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork

• Published in: Meat science 2006-08, Vol.73 (4), p.605-610
• Main Authors: Wilkinson, B.H.P., Janz, J.A.M., Morel, P.C.H., Purchas, R.W., Hendriks, W.H.
• Format: Article
• Language: English
• Subjects: aerobes; anaerobes; bacteriology; beef; Biological and medical sciences; carbon dioxide; Carbon monoxide; color; dioxide; flavor; Food industries; food packaging; food storage; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; lipid oxidation; lipid peroxidation; low o-2; meat; Meat and meat product industries; meat quality; Modified atmosphere packaging; plate count; Pork; refrigeration; shelf life; steaks; Storage quality
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2006.03.001

Modified atmosphere packaging with carbon dioxide is effective for prolonging shelf-life of fresh meat. Addition of carbon monoxide to the system provides the advantage of enhancing meat colour. The study objective was to determine the effect of CO 2-MAP + 0.4% CO, vs. 100% CO 2-MAP, on the bacteriology and colour of retail-ready fresh pork stored for 8 weeks in a master-package system. Total plate counts were not affected and listeria was present on meat from both treatments. Colour was enhanced with the inclusion of CO, while no effect on lipid oxidation was observed. Use of CO in MAP provides sufficient storage life and product colour quality to permit shipment of fresh pork to distant markets. However, given the stable fresh colour of CO-treated meat and the lack of inhibition of pathogen growth by CO, there is concern that CO-MAP under certain conditions may pose a food safety risk.