|
Generally speaking, carbon dioxide has a strong inhibiting effect on the growth of bacteria, of which the aerobic genus Pseudomonas presents the largest problem for fresh meat. A special problem arises in red meats such as beef with regard to color changes caused by oxidation of the red pigment. Consequently, the atmosphere for fresh meat should contain high concentrations of oxygen (60% - 80%) in order to retain the red color by ensuring high oxygen levels in the meat's myoglobin. Highly pigmented meats, such as beef, require higher oxygen concentrations than do low pigmented meats such as pork.
With the right MAPAX® mixtures, the practical shelf life of consumer-packaged meats can be extended from 2- 4 days to 5-8 days at +38 oF. If master-packs are used in distribution, high CO2 levels can be used, thereby increasing shelf life. |
