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The American Meat Science Association has issued a new white
paper titled, "Low-Oxygen Packaging of Fresh Meat with Carbon
Monoxide: Meat Quality, Microbiology, and Safety."
The paper, authored by Daren Cornforth of Utah State University
and Melvin Hunt of Kansas State University, reviews research
about this packaging technology and compares it to high-oxygen
modified atmosphere packaging and PVC film packaging.
The
full report can be accessed here.
The paper lists the advantages of low-oxygen packaging with
CO as including:
- Desirable
red color stability
- better
flavor acceptability
- No bone
darkening
- No premature
browning during cooking
- Decreased
growth of spoilage organisms and pathogenic bacteria
- Increased
tenderness
It lists disadvantages
such as:
- Negative
image of CO by consumers because it is a potentially hazardous
gas
- Concern
that products might look fresh even though bacterial levels
are high and the product is spoiled
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