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MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGE
Author(s) -
SEIDEMAN S. C.,
SMITH G. C.,
CARPENTER Z. L.,
DUTSON T. R.,
DILL C. W.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03440.x
Subject(s) - modified atmosphere , food science , moisture , atmosphere (unit) , vacuum packing , chemistry , solubility , zoology , shelf life , biology , meteorology , physics , organic chemistry
Beef steaks (n = 140) were assigned to treatments which included vacuum packaging and vacuum packaging followed by subsequent injection with gas atmospheres of either 100% O 2 , 100% CO 2 or 100% N, Steaks were then stored for periods of 7, 14, 21 or 28 days at 1–3°C. At the termination of each storage period, data were collected which included gas composition inside packages, percentage weight loss, surface discoloration, pH, psychrotrophic microbial counts and protein solubility. An atmosphere initially containing 100% CO 2 appears to be a viable alternative to the use of vacuum packaging. After 3 days of retail display, steaks stored in an atmosphere initially containing 100% CO 2 generally had lower psychrotrophic counts and less surface discoloration than steaks which were initially stored in vacuum packages. CO 2 may bind to meat proteins decreasing their ability to hold moisture and to bloom rapidly. The use of a 100% N 2 atmosphere does not seem useful except for its ability to minimize weight losses.