Predicting the amount of carbon dioxide absorbed in meat

Carbon dioxide is commonly used in modified atmosphere packaging of meat and the gas is highly soluble in meat. Both intrinsic (pH, water and fat content) and extrinsic (CO(2) partial pressure, headspace to meat volume ratio and storage temperature) factors affect the amount of CO(2) absorbed in meat. A multi factorial packaging experiment using minced pork was carried out in order to evaluate the effect of such factors under realistic conditions and to develop models for prediction of the amount of absorbed CO(2). For most practical applications CO(2) partial pressure and headspace to meat volume ratio are the key factors determining CO(2) absorption in meat. For volume ratios of more than 2 L gas/kg meat, knowledge of the partial pressure of CO(2) was sufficient to predict the amount of absorbed CO(2).