Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies

Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies

CO-MAP; shelf-life; red meat products; E. coli;

The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red meat. The addition of low concentrations of CO (<0.4%) preserves the color stability of the meat while allowing for lower levels of O2 which reduces the oxidative spoilage of the product. Shelf-life extension of 5 to 10 days above traditional MAP has been seen with CO-MAP technologies. The addition of active/smart films such as antimicrobial films and/or the combination of irradiation further extends the shelf-life of red meat. Undetectable levels of E. coli at storage temperatures as high as 10oC at 28 days have been shown with CO-MAP and irradiation.  

Basyamfar, Rini Ariani

Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 6, No 1 (2014): JTIPI February 2014

2442-7020

2085-4927

Agricultural Faculty

2014-02-15

http://jurnal.unsyiah.ac.id/TIPI/article/view/1986/1930

application/pdf

eng

info:eu-repo/semantics/article

info:eu-repo/semantics/publishedVersion

Peer-reviewed Article

http://jurnal.unsyiah.ac.id/TIPI/article/view/1986

10.17969/jtipi.v6i1.1986