1,729
Views
4
CrossRef citations to date
0
Altmetric
Original Articles

The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere

El efecto de la variación del ratio gas del espacio de cabeza a carne sobre la calidad de lomo de cerdo almacenado en atmosfera modificada alta en O2

, , &
Pages 226-233 | Received 24 May 2016, Accepted 14 Sep 2016, Published online: 14 Dec 2016

References

  • Aaslyng, M.D., Bejerholma, C., Ertbjergb, P., Bertramc, H.C., & Andersen, H.J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality and Preference, 14, 277–288. doi:10.1016/S0950-3293(02)00086-1
  • Bingol, E.B., & Ergun, O. (2011). Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat. Meat Science, 88, 774–785. doi:10.1016/j.meatsci.2011.03.013
  • Blakistone, B.A. (1999). Meat and poultry. In B.A. Blakistone (Ed.), Principles and aplications of modified atmosphere packaging of food (pp. 240–290). Gaitherburg Maryland: Aspen Publishers.
  • Bozec, A., Vautier, A., L’Hommeau, T., & Le Roux A. (2014, August). Optimising the shelf-life of pork chops with new gas compositions and reduced headspace. Paper presented at the 60th International Congress of Meat Science and Technology, Punta Del Este.
  • Bruckner, S., Albrecht, A., Petersen, B., & Kreyenschmidt, J. (2012). Characterization and comparison of spoilage processes in fresh pork and poultry. Journal of Food Quality, 35, 372–382. doi:10.1111/j.1745-4557.2012.00456.x
  • Clausen, I., Jakobsen, M., Ertbjerg, P., & Madsen, N.T. (2009). Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef. Packaging Technology Science, 22(2), 85–96. doi:10.1002/pts.828
  • Cutter, C.N. (2002). Microbial control by packaging: A review. Critical Reviews in Food Science and Nutrition, 42(2), 151–161. doi:10.1080/10408690290825493
  • Devlieghere, F., Debevere, J., & Van Impe, J. (1998). Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms. International Journal of Food Microbiology, 43, 105–113. doi:10.1016/S0168-1605(98)00101-9
  • Folch, J., & Lees, M. (1957). A simple method for isolation and purification of total lipids from animal tis sues. The Journal of Biological Chemistry, 226, 497–509.
  • García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C.M., & León-Camacho, M. (2013a). Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas Y Aceites, 64, 7–14. doi:10.3989/gya.084312
  • García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C.M., & León-Camacho, M. (2013b). Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas Y Aceites, 64, 250–263. doi:10.3989/gya.131412
  • García-Márquez, I., Narváez-Rivas, M., Gallardo, E., Cabeza, C.M., & León-Camacho, M. (2014). Characterization and quantification of the cholesterol oxidation product fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage. Grasas Y Aceites, 65(e045). doi:10.3989/gya.0465141
  • Gill, O., & Gill, C.O. (2005). Preservative packaging for fresh meats, poultry, and fin fish. In J. H. Han (Ed.), Innovations in food packaging (pp. 204–220). London: Elsevier Academic Press.
  • Ismail, S.A., Deak, T., El−Rahman, H.A., Yassien, M.A., & Beuchat, L.R. (2000). Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature. International Journal of Food Microbiology, 62, 113–121. doi:10.1016/S0168-1605(00)00414-1
  • ISO (1998). Microbiology of food and animal feeding stuffs -Horizontal method for the enumeration of mesophilic lactic acid bacteria - Colony-count technique at 30º C. ISO 13720:1998. Geneva: Author.
  • ISO (2001a). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of psychrotrophic microorganism. ISO 17410:2001. Geneva: Author.
  • ISO. (2001b). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of -glucuronidase-positive Escherichia coli - Part 2: Colony-count technique at 44 °C using 5-bromo-4-chloro-3-indolyl -D-glucoronide. ISO 16649-2:2001. Geneva: Author.
  • ISO. (2004). Microbiology of food and animal feeding stuffs - Horizontal methods for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count method. ISO 21528-2:2004. Geneva: Author.
  • ISO (2007). Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp. - Amendment 1: Annex D: Detection of Salmonella spp. in animal faeces and in environmental samples from the primary production stage. ISO 6579:2002/Amd.1:2007. Geneva: Author.
  • ISO. (2008). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of yeasts and moulds - Part 2: Colony count technique in products with water activity less than or equal to 0,95. ISO 21527-2:2008. Geneva: Author.
  • ISO (2010). Meat and meat products - Enumeration of presumptive Pseudomonas spp. ISO 13720:2010. Geneva: Autho
  • ISO (2013). Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the pour plate technique. ISO 4833-1:2013. Geneva: Author.
  • Jakobsen, M., & Bertelsen, G. (2002). The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat: A review. Journal of Muscle Foods, 13, 143–168. doi:10.1111/j.1745-4573.2002.tb00326.x
  • Jakobsen, M., & Bertelsen, G. (2004). Predicting the amount of carbon dioxide absorbed in meat. Meat Science, 68, 603–610. doi:10.1016/j.meatsci.2004.05.012
  • Jeremiah, L.E., Penney, N., & Gill, C.O. (1992). The effects of prolonged storage under vacuum or CO2 on the flavor and texture profiles of chilled pork. Food Research International, 25(1), 9–19. doi:10.1016/0963-9969(92)90020-6
  • John, L., Cornforth, D., Carpenter, C.E., Sørheim, O., Pettee, B.C., & Whittier, D.R. (2004). Colour and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Science, 69, 441–449. doi:10.1016/j.meatsci.2004.08.013
  • Juncher, D., Rønn, B., Mortensen, E.T., Henckel, P., Karlsson, A., & Skibsted, L.H. (2001). Effect of pre-slaughter physiological conditions on the oxidative stability of color and lipid oxidation during chill storage of pork. Meat Science, 58, 347–357. doi:10.1016/S0309-1740(00)00156-X
  • Kennedy, C., Buckley, D.J., & Kerry, J.P. (2004). Display life of sheep meats retail packaged under atmospheres of various volumes and compositions. Meat Science, 68(4), 649–658. doi:10.1016/j.meatsci.2004.05.018
  • Kim, Y.H., Huff-Lonergan, E., Sebranek, J.G., & Lonergan, S.M. (2010). High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization. Meat Science, 85(4), 759–767. doi:10.1016/j.meatsci.2010.04.001
  • Leick, C.M., Puls, C.L., Ellis, M., Killefer, J., Carr, T.R., Scramlin, S.M. … McKeith, F.K. (2010). Effect of distillers’ dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon. Journal of Animal Science, 88, 2751–2766. doi:10.2527/jas.2009-2472
  • Lopez-Rubio, A., Almenar, E., Hernandez-Munoz, P., Lagaron, J.M., Catala, R., & Gavara, R. (2004). Overview of active polymer-based packaging technologies for food applications. Food Reviews International, 20(4), 357–387. doi:10.1081/FRI-200033462
  • Lukic, M., Petronijevic, R., Petrovic, Z., Karana, D., Djordjevic, V., Trbovic, D., & Parunovic, N. (2015). Effects of different gas compositions on the color estimations of MAP packaged pork chops. Procedia Food Science, 5, 168–171. doi:10.1016/j.profoo.2015.09.048
  • Lund, M.N., Lametsch, R., Hviid, M.S., Jensen, O.N., & Skibsted, L.H. (2007). High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science, 77, 295–303. doi:10.1016/j.meatsci.2007.03.016
  • Mancini, R.A., & Hunt, M.C. (2005). Current research in meat color. Meat Science, 71, 100–121. doi:10.1016/j.meatsci.2005.03.003
  • Marcinkowska-Lesiak, M., Zdanowska-Sąsiadek, Ż., Stelmasiak, A., Damaziak, K., Michalczuk, M., Poławska, E. … Wierzbicka, A. (2016). Effect of packaging method and cold storage time on chicken meat quality. CYTA – Journal of Food, 14(1), 41–46. doi:10.1080/19476337.2015.1042054
  • Murphy, K.M., O’Grady, M.N., & Kerry, J.P. (2013). Effect of varying the gas headspace to meat ratio on the Quality and shelf life of beef steaks packaged in high oxygen modified atmosphere packs. Meat Science, 94, 447–454. doi:10.1016/j.meatsci.2013.03.032
  • Nychas, G.J.E., Skandamis, P.N., Tassou, C.C., & Koutsoumanis, K.P. (2008). Meat spoilage during distribution. Meat Science, 78, 77–89. doi:10.1016/j.meatsci.2007.06.020
  • O’Grady, M.N. (2007). Report on the optimised gas to meat ratio in high oxygen modified atmosphere (MAP) to improve quality and safety of packaged beef (Final). Report, Integrated Project in FP6. Ireland, FOOD-CT-2006-36241
  • Poławska, E., Lisiak, D., Jóźwik, A., Pierzchała, M., Strzałkowska, N., Pomianowski, J., & Wójcik, A. (2012). The effect of the diet supplementation with linseed and rapeseed on the physico-chemical and sensory characteristics of ostrich meat. Animal Science Papers and Reports, 30, 65–72.
  • Seydim, A.C., Acton, J.C., Hall, M.A., & Dawson, P.L. (2006). Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science, 73, 503–510. doi:10.1016/j.meatsci.2006.01.010
  • Teye, G.A., Sheard, P.R., Whittington, F.M., Nute, G.R., Stewart, A., & Wood, J.D. (2006). Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Science, 73, 157–165. doi:10.1016/j.meatsci.2005.11.010