The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions. (March 2017)

• Record Type: Journal Article
• Authors: Marcinkowska-Lesiak, Monika; Poławska, Ewa; Wierzbicka, Agnieszka
• Is Part Of: Food science and technology international. Volume 23:Number 2(2017)
• Page Start: 174
• Page End: 184
• Publication Date: 2017-03
• Subjects: Barrier properties of food packaging -- modified atmosphere packaging -- meat products -- food safety and quality; Food -- Analysis -- Periodicals; 664
• DOI: 10.1177/1082013216671406
• Languages: English
• ISSNs: 1082-0132

Abstract

The aim of this study was to determine the influence of different packaging materials on meat quality during cold storage. Therefore pork loins (m. longissimus thoracis et lumborum) obtained from crossbred pigs (Polish Landrance x Duroc, n = 6) were stored at 2 ℃ in modified atmosphere packs (80% O2, 20% CO2 ) in four types of trays, which differ in gas permeability. Physicochemical (headspace gas composition, pH, colour, drip loss, cooking loss, shear force, the basic composition and fatty acid profile) and microbiological ( Salmonella spp., Escherichia coli, Enterobacteriaceae, total aerobic plates count, total psychrotrophic bacteria count, the number of lactic acid bacteria, Pseudomonas spp., the general amount of yeast and mold) parameters were monitored for up to 12 days. At the end of the storage period no differences in most physicochemical properties of pork loin due to type of packaging were found, however trays with high gas permeability had the greatest impact on total aerobic plates count and Pseudomonas spp. growth.