Faculdade de Medicina Veterinária, Centro de Investigação Interdisciplinar em Sanidade Animal, Universidade Técnica de Lisboa, Polo Universitário, Alto da Ajuda, Av. da Universidade Técnica, 1300-477 Lisboa, Portugal.
Poult Sci. 2011 Sep;90(9):2076-84. doi: 10.3382/ps.2011-01366.
Gas mixtures with CO have been applied to beef and pork meat, but no data have been reported regarding their application to poultry meat. The aim of this study was to evaluate the effect of an anaerobic gas mixture with CO on the growth of spoilage flora, color, and lipid oxidation stability of turkey meat under modified atmosphere packaging (MAP) stored at 0°C. Sliced meat samples were individually packaged under aerobiosis (aerobic packaging) and in 4 different modified atmospheres containing different gas mixtures: MAP 1, 50% N(2) and 50% CO(2); MAP 2, 0.5% CO, 50% CO(2), and 49.5% N(2); MAP 3, 0.5% CO, 80% CO(2), and 19.5% N(2); and MAP 4, 100% N(2). All the samples were stored at 0 ± 1°C in the dark for 12 to 25 d. Meat samples packaged in aerobic packaging were analyzed for their microbial and physicochemical characteristics on d 0, 5, and 12 of storage, which was extended to 19 and 25 d when samples were under MAP. For meat packaged with MAP 3, the total mesophilic and psychrotrophic counts were significantly lower (P < 0.001) than those observed in condition MAP 1. The introduction of CO, added to a higher concentration of CO(2), inhibited microbial flora in general, with particular action on Brochothrix thermosphacta. In terms of microbial quality, the shelf life of turkey meat under the MAP study conditions was longer than that of meat in aerobic packaging (5 d): 12 d for mixture MAP 4, 19 d for MAP 1 and MAP 2, and 25 d for MAP 3. Only MAP 4 without CO(2) or CO prevented lipid oxidation of the meat. The presence of CO in anoxic gas mixtures with CO(2) for turkey meat under MAP was useful, giving the bright pink color preferred by consumers without leading to the appearance of undercooked meat.
含 CO 的混合气体已应用于牛肉和猪肉，但尚未有关于其在禽肉中应用的报道。本研究旨在评估在 0°C 下使用改良气氛包装（MAP）储存时，无氧 CO 混合气体对火鸡肉腐败菌群生长、颜色和脂质氧化稳定性的影响。将切片肉样分别在需氧条件下（有氧包装）和 4 种不同的改良气氛中进行包装，这些改良气氛中含有不同的气体混合物：MAP1（50%N2 和 50%CO2）；MAP2（0.5%CO、50%CO2 和 49.5%N2）；MAP3（0.5%CO、80%CO2 和 19.5%N2）；MAP4（100%N2）。所有样品均在黑暗中于 0±1°C 下储存 12 至 25 天。在储存的第 0、5 和 12 天对有氧包装和 MAP 包装的肉样进行微生物和理化特性分析，当样品处于 MAP 条件下时，分析时间延长至 19 天和 25 天。对于使用 MAP3 包装的肉，总需氧和嗜冷菌计数明显低于 MAP1（P＜0.001）。CO 的添加，特别是在高浓度 CO2 中添加 CO，抑制了一般微生物菌群，对嗜热解糖梭菌有特殊作用。就微生物质量而言，在 MAP 研究条件下火鸡的货架期长于有氧包装下的货架期（5 天）：MAP4 为 12 天，MAP1 和 MAP2 为 19 天，MAP3 为 25 天。只有不含 CO2 或 CO 的 MAP4 可防止肉的脂质氧化。在 MAP 下的火鸡肉无氧 CO 混合气体中添加 CO 是有用的，可使消费者更喜欢鲜艳的粉红色，而不会导致肉未煮熟的外观。
