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Controlled-Atmosphere Storage of Pork Under Carbon Dioxide
R A Holley1, P Delaquis2, N Rodrigue1
1Food Research and Development Centre, Agriculture Canada, 3600, Casavant Blvd. West, St. Hyacinthe, Quebec, Canada J2S 8E3, 1Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2.
Journal of Food Protection
|May 25, 2019
Summary
Carbon dioxide packaging significantly extends fresh pork loin shelf-life compared to nitrogen. Storing pork loin at -1°C further enhances preservation, offering a valuable method for extending the shelf-life of fresh pork.
Area of Science:
- Food Science
- Microbiology
- Meat Science
Background:
- Extending the shelf-life of fresh pork is crucial for reducing food waste and improving product availability.
- Modified atmosphere packaging (MAP) is a common technique used to preserve meat quality.
- Understanding the impact of different atmospheric compositions and storage temperatures on pork is essential for optimizing preservation strategies.
Purpose of the Study:
- To evaluate the effect of different anoxic atmospheres (100% N2, 100% CO2, 50% N2 + 50% CO2) on the shelf-life of fresh pork loin.
- To determine the influence of storage temperatures (-1°C and 4°C) and atmospheric pressures (1.0 and 1.2 atm) on pork loin quality.
- To assess the microbiological, biochemical, and physical changes in pork loin under various packaging conditions.
Main Methods:
- Fresh pork loin slices were packaged in gas-impermeable metal boxes under controlled anoxic atmospheres.
- Samples were stored at -1°C and 4°C under different gas compositions and pressures for up to 3 weeks.
- Microbiological (psychrotrophic bacteria), biochemical (pH, color, water holding capacity), and physical (shear force) analyses were performed throughout the storage period.
Main Results:
- Carbon dioxide-containing atmospheres (100% CO2 and 50% N2 + 50% CO2) significantly extended pork loin shelf-life compared to 100% N2.
- Storage at -1°C resulted in longer shelf-life (3-4 days) compared to 4°C.
- Atmospheric pressure had a minimal impact on shelf-life, while CO2 atmospheres inhibited bacterial growth more effectively than N2.
Conclusions:
- Modified atmosphere packaging with carbon dioxide is effective in extending the shelf-life of fresh pork loin.
- Lower storage temperatures (-1°C) further enhance the preservation effects of CO2 packaging.
- The use of CO2-enriched atmospheres offers a viable strategy for improving the microbiological stability and extending the marketability of fresh pork.
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