Share

Modified atmosphere packaging of minced pork and beef using carbon monoxide.

Schutzatmosphärenverpackung bei Hackfleisch vom Schwein und Rind unter besonderer Berücksichtigung von Kohlenmonoxid.

Author(s) : KLETTNER P. G.

Type of article: Article

Summary

Addition of carbon monoxide (CO) to gas mixtures applied in modified atmosphere packaging of minced pork and beef resulted in great advantages with respect to meat colour. In two test treatments with CO2, a "CO batch" containing 70% CO2 / 29.7% N2 / 0.3% CO and a "CO / 100%-Co2 batch" (pretreatment with 1% CO / 99% N2 for 4 h and subsequent packaging under 100% CO2) the red colour was maintained much longer than in the control treatment containing 70% O2 / 30% CO2 ("oxygen batch"). Since colour is not the only criterion for judging minced meat quality, other criteria, such as odour, taste and total microbial count, have to be considered as well. In Germany, the addition of CO gas to food is not allowed yet, even in traces.

Details

  • Original title: Schutzatmosphärenverpackung bei Hackfleisch vom Schwein und Rind unter besonderer Berücksichtigung von Kohlenmonoxid.
  • Record ID : 2003-0285
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 152
  • Publication date: 2001/06
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing