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Effect of carbon dioxide or vacuum packaging on normal and high pH meat shelf-life.

Author(s) : ROUSSET S., RENERRE M.

Type of article: Article

Summary

After packaging under vacuum, Enterobacteriaceae, Brochothrix thermosphacta and Pseudomonas numbers were 10-to 100-fold greater on high-pH meat than on normal-pH meat. Packaging under carbon dioxide improved the shelf-life of meat, particularly that of high-pH meat up to 42 days. For both high-and normal-pH meats the bacterial flora was composed only of lactic acid bacteria. Normal-pH meat in carbon dioxide atmosphere and vacuum packaging had a purple colour. After carbon dioxide-pack opening the meat colour became bright red and reflectance measurements were high, whereas after opening of vacuum packaging reflectance decreased rapidly with increasing aerobic exposure. High-pH meat became paler with increasing storage time in carbon dioxide. Simultaneously reflectance values increased and the pH fell. In addition it lost less exudate and oxidized less in air than the normal-pH meat under the same conditions.

Details

  • Original title: Effect of carbon dioxide or vacuum packaging on normal and high pH meat shelf-life.
  • Record ID : 1993-0299
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 6
  • Publication date: 1991/12
  • Document available for consultation in the library of the IIR headquarters only.

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