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Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging

  • K. W. McMillin
  • N. Y. Huang
  • C. P. Ho
  • B. S. Smith

Abstract

Case-ready packaging of meat in a central location involves minimal package or product manipulation before retail sale. Dynamic gas exchange modified atmosphere packaging (MAP) is the replacement of the package gaseous environments through passive or active means during storage or for display. Passive systems rely upon removal of external barrier materials or changes in film permeability to cause diffusion of different gases into the package. Active systems physically replace the package gases with mixtures of a different composition. Use of CO, increases inhibition of microorganisms more than vacuum techniques. Incorporation of O, into gas mixtures will cause formation of bloomed oxymyoglobin pigments, but microorganism growth and lipid stability may be influenced. Case-ready packaging using anoxic environments for storage of meat that are exchanged for those with higher levels of oxygen before retail display gives storage life generally equivalent to conventional systems of primal cut vacuum packaging while providing extended display life compared with air-permeable over-wrap packaging. Postmortem fabrication time, gas mixture compositions, and type of products influence the color, lipid stability, microorganism growth, drip loss, formation of radical oxidation initiator compounds, and metmyoglobin reducing activity of meat in gas exchange MAP. This technique may also be useful for incorporation of aerosols or gases to inhibit or destroy pathogenic microorganisms on the surface of cuts or ground meats

Keywords

Retail Store Modify Atmosphere Packaging Ground Beef Fresh Meat Lipid Stability 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • K. W. McMillin
    • 1
  • N. Y. Huang
    • 2
  • C. P. Ho
    • 3
  • B. S. Smith
    • 4
  1. 1.Department of Animal ScienceLouisiana State University Agricultural CenterBaton RougeUSA
  2. 2.U.S. Meat Export FederationTaipeiTaiwan R.O.C
  3. 3.Hung-Yuan FoodsTaipeiTaiwan R.O.C
  4. 4.Central Soya CompanyFort WayneUSA

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