FLEISCHWIRTSCHAFT international_04_2018

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Fleischwirtschaft international 4_2018
Storage
Packaging assures quality
Products in MAP
Tab. 2: Various meats treated with modified atmosphere packaging for the extension of
their shelf-life
Type of meat/ Gas combination
Extended Storage References
products
shelf-life condition
Fresh camel meat 60% CO2/40% N2 21 days – JOUKI and KHAZAEI,
2012
Low grade beef CO2:N2 = 3:7 Cold storage HUR et al., 2013
Cod fillets 100% CO2 2–3 days 0°C DALGAARD et al., 1993
Lamb meat MAP1 (60% CO2/40% N2) and
MAP2 (80% CO2/20% N2)
14 days 4°C KARABAGIAS et al.,
2011
Seabass slices 80–100% CO2 20 days 4°C MASNIYOM et al., 2004
Chicken breast (30% CO2/70% N2 and 12 days Refrigerated CHOULIARA et al., 2007
meat
70% CO2/30% N2) and gamma
irradiation
temperature
Beef patties 100% N2; 80% O2/20% N2 6days Chill storage LUND et al., 2007
Pork patties 80% O2/20% CO2 7days 4°C LUND et al., 2008
Beef steaks and 0.4% CO/30% CO2/69.6% N2 35 days – HUNT et al., 2004
ground beef
Pastirma 50% N2/50% CO2 150 days 4°C AKSU et al., 2005
Source: UMARAW et al. FLEISCHWIRTSCHAFT international 4_2018
in the development of an objectionable
dark green color due to the
formation of a higher amount of
metmyoglobin.
Packaging conditions, where a
higher percentage of carbon dioxide
was used, showed lower pH values
and due to the dissolution of carbon
dioxide in meat and its reaction
with water present in the meat
leading to formation of carbonic
acid. The pH plays an important
role in maintaining the quality and
stability of fresh meats packed in
MAP. Extreme increase or falling of
the pH value during the conversion
of muscle to meat affects the color
attributes of meat and provides the
basis for two of the most wellknown
poor meat quality conditions
viz. dark firm dry (DFD) and
pale soft exudative (PSE) meat (
LINDAHL et al., 2006). A higher pH
plays an important role in the
protection of myoglobin from heat
denaturation and also maintains
the red or pink color of meat during
and after cooking (MANCINI and
HUNT , 2005).
Effect on the microbial quality
Microbial growth during preservation
of meats depends on several
factors such as type of the packaging
condition (aerobic, vacuum and
modified atmospheric packaging),
incorporation of antimicrobial
substances in products or packaging
materials, storage conditions
(temperature, relative humidity)
etc. The presence of a high level of
oxygen in food packages enhances
the growth of microbes and overcomes
it in oxygen sensitive meats,
which can be packaged under
vacuum or modified atmospheric
packaging conditions.
SCHOLTZ et al. (1992) reported
that display ready pork cuts had a
higher storage life under MAP at
refrigerated temperature such as
7days in vacuum skin packaging,
14 days in modified atmosphere
(75% oxygen and 25% carbon
dioxide) and 21 days in 100% carbon
dioxide.
JEREMIAH and GIBSON (1997)
studied the storage life of chilled
pork stored in modified atmospheric
packaging (70% oxygen and
30% carbon dioxide) at refrigerated
temperature and concluded that
pork could be stored for 3weeks at
high oxygen concentration. GOK et
al. (2008) compared the various
packaging conditions (modified
atmosphere packaging, aerobic
packaging and vacuum packaging)
for chemical, microbiological and
sensory properties of Turkish
pastrima and found all these parameters
maintained better in
modified atmosphere packaging
than in aerobic packaging and
vacuum packaging.
LAURY and SEBRANEK (2007)
reported that by using modified
atmosphere packaging a 0.4%
carbon monoxide (CO) and 99.6%
carbon dioxide (CO2) gas combination
for pork sausages is a useful
tool to enhance the product shelflife.
VIUDA-MARTOS et al . (2010)
studied the effect of incorporating
of a natural source antioxidant such
as orange dietary fiber and oregano
essential oil along with the various
packaging conditions like vacuum,
aerobic and modified atmosphere
(80% N2 and 20% CO2) packaging
conditions on the shelf-life of
bologna sausages. They observed
that the MAP packaged product on
day 24 of storage as fresh as on day
1, with a slight increase in the
TBARS value of the MAP product.
KARABAGIAS et al. (2011) observed
the effect of thyme and oregano
essential oils as well as modified
atmosphere packaging (MAP) for
extending the shelf life of fresh
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