Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: The effect of carbon monoxide

Abstract

Gas mixtures with CO have been applied to beef and pork meat, but no data have been reported regarding their application to poultry meat. The aim of this study was to evaluate the effect of an anaerobic gas mixture with CO on the growth of spoilage flora, color, and lipid oxidation stability of turkey meat under modified atmosphere packaging (MAP) stored at 0°C. Sliced meat samples were individually packaged under aerobiosis (aerobic packaging) and in 4 different modified atmospheres containing different gas mixtures: MAP 1, 50% N(2) and 50% CO(2); MAP 2, 0.5% CO, 50% CO(2), and 49.5% N(2); MAP 3, 0.5% CO, 80% CO(2), and 19.5% N(2); and MAP 4, 100% N(2). All the samples were stored at 0 ± 1°C in the dark for 12 to 25 d. Meat samples packaged in aerobic packaging were analyzed for their microbial and physicochemical characteristics on d 0, 5, and 12 of storage, which was extended to 19 and 25 d when samples were under MAP. For meat packaged with MAP 3, the total mesophilic and psychrotrophic counts were significantly lower (P < 0.001) than those observed in condition MAP 1. The introduction of CO, added to a higher concentration of CO(2), inhibited microbial flora in general, with particular action on Brochothrix thermosphacta. In terms of microbial quality, the shelf life of turkey meat under the MAP study conditions was longer than that of meat in aerobic packaging (5 d): 12 d for mixture MAP 4, 19 d for MAP 1 and MAP 2, and 25 d for MAP 3. Only MAP 4 without CO(2) or CO prevented lipid oxidation of the meat. The presence of CO in anoxic gas mixtures with CO(2) for turkey meat under MAP was useful, giving the bright pink color preferred by consumers without leading to the appearance of undercooked meat.

Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging

“…This result was consistent with Maqsood et al (2016), in which L * values of camel meat remained the same ( p > 0.05) while storing in vacuum packaging. Fraqueza and Barreto (2011) also presented the consistent lightness ( L *) in sliced turkey ham stored in aerobic conditions. In regards to yellowness, Altuntas and Turhan (2013) and Maqsood et al (2016) found no significant changes in beef patties and camel meat under aerobic packaging and vacuum packaging throughout the refrigerated storage.…”

Effects of Modified Atmospheric Packaging on Ground Chicken Color and Lipid Oxidation

“…These researchers have demonstrated that the inclusion of CO along with anoxic gas mixtures for turkey meat under MAP imparted bright pink color preferred by consumers without leading to the appearance of undercooked meat. However, unlike in beef (Uboldi et al, 2015) and pork (Krause et al, 2003), the protective antioxidant effect of anaerobic MAP with CO was not observed in turkey breast muscles after 12 d of storage (Fraqueza and Barreto, 2011). The use of turkey breast muscles, which are lower in lipid and myoglobin content, may have contributed to the lack of effect on lipid oxidation with CO-MAP compared with other MAP.…”

“…In addition, when used along with other gases such as CO, nitrogen (N 2 ), and CO 2 , meat has better flavor acceptability, no bone darkening, no premature browning during cooking, and improved tenderness (John et al, 2005;Cornforth and Hunt, 2008;Suman et al, 2011;Denzer et al, 2020;Cassens et al, 2021). Fraqueza and Barreto (2011) reported a shelf life of 25 d for turkey fillets stored at 0°C under MAP consisting of 0.5% CO, 80% CO 2 , and 19.5% N 2 relative to 5 d of shelf life for aerobically packaged meat. These researchers have demonstrated that the inclusion of CO along with anoxic gas mixtures for turkey meat under MAP imparted bright pink color preferred by consumers without leading to the appearance of undercooked meat.…”

Recent Advances in Research and Development to Increase Shelf Life and Safety of Packaged Foods

“…Is an ideal promoter for the growth and proliferation of aerobic microorganisms such as yeasts and molds (Dey & Neogi, 2019). Hence the importance to monitor the oxygen levels inside the food package, to minimizes rancidity, retards lipid oxidation, without any damage to sensory or nutritional properties, resulting in maintaining the quality and shelf life of meat products (Fraqueza & Barreto, 2011).…”