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METHOD FOR MEASURING CO 2 ABSORPTION IN CO 2 and N 2 PACKAGED FRESH MEAT 1
Author(s) -
ZHAO YANYUN,
WELLS JOHN HENRY
Publication year - 1995
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1995.tb00373.x
Subject(s) - volume (thermodynamics) , modified atmosphere , isothermal process , absorption (acoustics) , gas composition , chemistry , analytical chemistry (journal) , permeability (electromagnetism) , carbon monoxide , carbon dioxide , atmosphere (unit) , partial pressure , ideal gas , chromatography , materials science , thermodynamics , membrane , food science , oxygen , organic chemistry , biochemistry , physics , shelf life , composite material , catalysis
Headspace gas composition of meat stored in modified atmosphere packaging (MAP) undergoes dynamic changes as a result of packaging film permeability, postmortem metabolic activity, CO 2 absorption in water and lipid, and bacteria growth and respiration. A combined analytical and experimental method was developed to investigate CO 2 absorption by packaged fresh meat in a gas‐impermeable environment and during isothermal storage. the ideal gas law was used as a theoretical basis and a gas‐impermeable and constant‐volume chamber was constructed to evaluate the theoretical derivation. Changes in headspace pressure caused by dynamic interactions between beef and MAP atmospheres were monitored to predict concentration changes of CO 2 within the chamber. the proposed methodology for measuring CO 2 concentration changes was confirmed by gas analysis and proved valid for prediction of headspace CO 2 concentration changes in MAP gas‐impermeable systems within the range of initial gas composition 20% to 100% CO 2 balanced with N 2 , at temperatures ranging from 3 to 13C, and an initial headspace pressure of 155 kPa.