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Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork

Original Paper
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Abstract

We aimed to investigate the effect of high-oxygen modified atmosphere packaging (MAP) on cooked meat products with respect to tenderness, lipid oxidation, and microbial growth. Pork meat was boiled and packaged using air packaging, vacuum packaging, and high-oxygen MAP (80% O2 + 20% CO2, 80% O2 + 20% N2, and 80% O2 + 10% CO2 + 10% N2). The acid value, peroxide value, thiobarbituric acid value, and aerobic bacterial counts were monitored during a 15-day storage period at 4 °C. Among the five different types of packaging, MAP (80% O2 + 20% N2) showed the smallest increase in shear force (from 14.01 to 20.52 N) and the lowest aerobic bacterial count (3.68 lg CFU/g). Acid values were the lowest for MAP with 80% O2 + 20% N2 and air packaging after 15 days of storage. High-oxygen MAP with 80% O2 + 20% N2 is, therefore, recommended for packaging cooked meat.

Keywords

High-oxygen modified atmosphere packaging Tenderness Cooked meat Aerobic bacterial count Peroxide value Acid value 

Notes

Funding

This study was supported by Major projects of natural science research in Universities of Jiangsu Province (13KJA550002) and sponsored by the Qing Lan Project.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

11694_2017_9652_MOESM1_ESM.tif (1.9 mb)
Supplementary material 1 (TIF 1948 KB)
11694_2017_9652_MOESM2_ESM.docx (22 kb)
Supplementary material 2 (DOCX 21 KB)

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  1. 1.College of Food EngineeringXuzhou University of TechnologyXuzhouChina

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