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Dynamic Changes of Headspace Gases in CO 2 and N 2 Packaged Fresh Beef
Author(s) -
ZHAO YANYUN,
WELLS JOHN HENRY,
McMlLLlN KENNETH W.
Publication year - 1995
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.1365-2621.1995.tb09829.x
Subject(s) - volume (thermodynamics) , modified atmosphere , chemistry , surface area to volume ratio , atmosphere (unit) , gas composition , analytical chemistry (journal) , food science , chromatography , thermodynamics , shelf life , physics
Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in‐package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace‐to‐meat volume ratio 1.8 to 5.9, surface area 200‐‐800 cm 2 , sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO 2 balanced with N 2 were studied. Headspace‐to‐meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO 2 changes. Decreased storage temperature reduced CO 2 concentration remaining in headspace. Higher initial CO 2 concentration resulted in greater concentration changes.