Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures

Effects of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb

“…In agreement with previous research, 13 our results showed that meat colour was not negatively affected by high-CO 2 atmospheres if oxygen was excluded from the packs. Residual oxygen was not measured in the packs of this study, but according to Penny and Bell 17 the lesser tendency to develop browning in groups B and D is probably due to the low concentration of oxygen in these groups. The same authors found that the rate of onset and the severity of discoloration appear to be directly related to oxygen concentration and duration of storage and inversely related to the ratio of, CO 2 volume to meat weight.…”

PH—Postharvest Technology

“…This quantity of CO 2 is between 1 and 2 l kg À1 of meat (Jeremiah et al, 1996) . Penney and Bell (1993) demonstrated that CO 2 was completely absorbed by meat gassed with CO 2 at 1 l kg À1 of meat, while packs gassed at 2 l kg À1 of meat retained a residual CO 2 of approximately 0Á5 l. Storage of meat in high CO 2 atmospheres selects for the growth of psychrotrophic LAB (Lactobacillus and Leuconostoc), Carnobacterium and Brochothrix thermosphacta. The latter produces organoleptically offensive byproducts and can cause early spoilage of meat under anoxic conditions (Gill & Harrison, 1989).…”

The effects of modified atmosphere packaging on goat kid meat quality

“…Smith et al (1983) studied the evolution of colour in fresh lamb meat packed under MAP and vacuum, and found a more desirable appearance of lamb meat packed in vacuum than in MAP. The development of metmyoglobin is associated with the occurrence of residual oxygen, which produces colour deterioration (Rousset and Renerre 1990;Penny and Bell 1993;Jeremiah 2001). Very low oxygen concentrations in packs (]0.15%) have been reported to be responsible for the discolouration of fresh beef and lamb meat (Rousset and Renerre 1990;Penny and Bell 1993).…”

“…The development of metmyoglobin is associated with the occurrence of residual oxygen, which produces colour deterioration (Rousset and Renerre 1990;Penny and Bell 1993;Jeremiah 2001). Very low oxygen concentrations in packs (]0.15%) have been reported to be responsible for the discolouration of fresh beef and lamb meat (Rousset and Renerre 1990;Penny and Bell 1993). Although the residual oxygen composition has not been measured, the colour results suggest the presence of residual oxygen.…”