MATFORSK-Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway.
Meat Sci. 1999 Jun;52(2):157-64. doi: 10.1016/s0309-1740(98)00163-6.
Ground beef, beef loin steaks and pork chops were packaged in modified atmospheres of 0.4% CO/60% CO(2)/40% N(2) and 70% O(2)/30% CO(2). In addition ground beef was packaged in clipped chub packs, beef loin steaks were vacuum packaged, and pork chops were packaged in an atmosphere of 60% CO(2)/40% N(2) with each pack containing an O(2) absorber. The packs were stored in the dark at 4 or 8°C for up to 21 days. Meat in 0.4% CO/60% CO(2)/40% N(2) had a stable bright red colour that lasted beyond the time of spoilage. The storage lives in this gas mixture at 4°C, as limited by off-odours, were 11, 14 and 21 days for ground beef, beef loin steaks and pork chops, respectively. The 70% O(2)/30% CO(2) atmosphere resulted in an initially bright red to red colour of the meat, but the colour was unstable and off-odours developed rapidly. The off-odours probably were caused by Brochothrix thermosphacta, which grew in all meat types, or by pseudomonads in ground beef. Meat stored in chub packs, vacuum packs or 60% CO(2)/40% N(2) with an O(2) absorber developed off-odours and microflora similar to those of meat in 0.4% CO/60% CO(2)/40% N(2), but with less acceptable appearances. These results show that a low CO/high CO(2) atmosphere is effective for preserving retail-ready meat. ©
碎牛肉、牛里脊肉排和猪排分别采用 0.4% CO/60% CO(2)/40% N(2) 和 70% O(2)/30% CO(2) 的改良气氛进行包装。此外，碎牛肉采用密封小袋包装，牛里脊肉排采用真空包装，猪排采用 60% CO(2)/40% N(2) 气氛包装，每个包装中都含有一个氧气吸收剂。这些包装在黑暗中于 4 或 8°C 下储存，最长可达 21 天。在 0.4% CO/60% CO(2)/40% N(2)中，肉的颜色稳定且呈鲜艳的红色，这种颜色一直持续到变质。在这种气体混合物中，4°C 下的保质期分别为碎牛肉 11 天、牛里脊肉排 14 天和猪排 21 天，这些保质期受异味限制。70% O(2)/30% CO(2)气氛使肉最初呈现鲜艳的红色到红色，但颜色不稳定，异味迅速发展。异味可能是由于所有肉类中都存在的嗜热解糖梭菌或碎牛肉中的假单胞菌引起的。密封小袋、真空包装或含有氧气吸收剂的 60% CO(2)/40% N(2)中储存的肉会产生与 0.4% CO/60% CO(2)/40% N(2)中相同的异味和微生物群落，但外观更不可接受。这些结果表明，低 CO/高 CO(2)气氛可有效保持零售准备好的肉类。
