Use of Carbon Monoxide in Retail Meat Packaging
نویسندگان
چکیده
In purchasing fresh retail meat, the microbiological shelf life, color and general appearance are important features to the consumers. Underlying these features, food safety and product confidence has been increasingly emphasized. Growth of spoilage and pathogenic bacteria is generally reduced by stringent hygienic standards, low storage temperatures and by using modified atmospheres packaging (MAP), the latter by increased levels of carbon dioxide (CO2) and/or removal of oxygen (O2). Color of meat is very important at the point of purchase, and establishing and maintaining a bright red and attractive color during retail display is still a challenge. Usually, meat is wrapped in an O2 permeable film that allows blooming, but results in a poor color stability. An improved, but still limited color stability is achieved by packaging meat in high O2 atmospheres, with minimum 60 % O2. High O2 packaging currently has 10 – 40 % of the retail red meat market share in most countries in Western Europe, but is less common in other parts of the world. Carbon monoxide (CO) has the ability to form a stable bright red or cherry red color of meat, even in very low concentrations. The color properties of CO were known over 100 years ago, when a patent on a CO2/CO gas mixture for meat was granted (cited in Church, 1994). In 1985, the Norwegian meat industry started to use a CO mixture with 0.3 – 0.5 % CO/ 60 – 70 % CO2/ 30 – 40 % nitrogen (N2). This low CO packaging Use of Carbon Monoxide in Retail Meat Packaging
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