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Updated: May 27, 2026

Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions
Published on: August 15, 2019
Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheres
1Meat Research Department, The Agricultural Institute, Dunsinea Research Centre, Castleknock, Co Dublin, Ireland.
Abstract:
Anoxic gas-packaging of fresh beef was developed using a catalytic oxygen-scavenging system. Retail cuts of fresh beef do not discolour during storage periods of up to 3 weeks at 0°C in this system. The colour shelf-life of different muscles, subsequent to anoxic gas-packaging, are related to their intrinsic colour stabilities. Colour shelf-life decreases with length of storage period in the anoxic gas atmosphere. No differences in subsequent colour shelf-life are found between meat stored in anoxic gas atmospheres of nitrogen or of carbon dioxide for up to 3 weeks at 0°C.
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