Accession Number : AD0769152

Title :   Use of Mixtures of Carbon Dioxide and Oxygen for Extending Shelf-life of Prepackaged Fresh Beef,

Corporate Author : NATIONAL RESEARCH COUNCIL OF CANADA OTTAWA (ONTARIO) DIV OF BIOLOGICAL SCIENCES

Personal Author(s) : Clark,D. S. ; Lentz,C. P.

Report Date : 11 JAN 1973

Pagination or Media Count : 4

Abstract : Storage of prepackaged fresh beef at 5C in an atmosphere containing a mixture of oxygen and carbon dioxide substantially increased shelf-life based on either color (color shelf-life) or odor (odor shelf-life) deterioration. Tests were made with 1/4 lb. slices of lean beef uniformly inoculated with about 10,000 cells/sq cm of a mixture of psychrotolerant strains of Pseudomonas and the Moraxella-Acinetobacter group. These slices were packaged in cardboard trays, overwrapped with a gas-permeable polyvinylchloride film and incubated in the desired gaseous environment for 20 days. A mixture of 70-85% oxygen and 15% CO2 gave the best results, increasing the color- and odor shelf-life by nine and ten days, respectively, compared to storage in air. None of the gases or gas mixtures studied affected the pH of the meat or weight loss due to weep. The results should have application in a central prepackaging operation for extending the shelf-life of consumer cuts during transportation and storage. (Author)

Descriptors :   (*Beef, Packaging), (*Shelf life, Beef), Carbon dioxide, Oxygen, Storage, Canada

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE