Effect of pre-treatment with carbon monoxide and film properties on the quality of vacuum packaging of beef chops

Abstract

Beef chops (longissimus dorsi) were pre-treated with 5% carbon monoxide (CO) ? 95% N2 for 24 h, vacuum packed in thermo-contractile bags and stored at 0 ± 2°C. Shelf life, as determined by the viable aerobic bacterial load, was 11 weeks. Vacuum-packed chops with heat-contractile film produced a smaller drip loss, had a more intense red colour and higher colour stability under storage than chops with non-heat-contractile film. Chops pre-treated with CO were redder during all the storage period than controls without CO. The pre-treatment did not affect pH, water-holding capacity, drip loss or rancidity of the meat stored in vacuum. Copyright © 2008 John Wiley & Sons, Ltd