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EFFECT OF CARBON DIOXIDE AND OXYGEN ENRICHED ATMOSPHERES ON THE SHELF LIFE OF REFRIGERATED PORK PACKED IN PLASTIC BAGS.

Author(s) : ASENSIO M. A., ORDO-NEZ J. A., SANZ B.

Type of article: Article

Summary

PLASTIC FILMS OF HIGH PERMEABILITY ARE NOT SUITABLE TO EXTEND THE SHELF LIFE OF MEAT USING MODIFIED ATMOSPHERES. IN CRYOVAC BAGS BOTH CARBON DIOXIDE-ENRICHED ATMOSPHERES AND VACUUM PACKAGING INHIBITED AEROBIC ORGANISMS. METMYOGLOBIN FORMATION WAS NOT AFFECTED BY 20% CARBON DIOXIDE, WHILST 80% OXYGEN SIGNIFICANTLY DECREASED ITS RATE. METMYOGLOBIN ACCUMULATION IN VACUUM-PACKED SAMPLES WAS EVEN SLOWER THAN IN THE OXYGEN-ENRICHED ATMOSPHERE,BUT MEAT COLOUR WAS LESS ATTRACTIVE. LIPID OXIDATION WAS NOT THE LIMITING FACTOR. OFF-ODOURS APPEARED IN BOTH AT APPROXIMATELY 20-22 DAYS OF STORAGE.

Details

  • Original title: EFFECT OF CARBON DIOXIDE AND OXYGEN ENRICHED ATMOSPHERES ON THE SHELF LIFE OF REFRIGERATED PORK PACKED IN PLASTIC BAGS.
  • Record ID : 1989-0152
  • Languages: English
  • Source: Journal of Food Protection - vol. 51 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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