Skip to main content
SpringerLink
Log in

Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

We aimed to investigate the effect of high-oxygen modified atmosphere packaging (MAP) on cooked meat products with respect to tenderness, lipid oxidation, and microbial growth. Pork meat was boiled and packaged using air packaging, vacuum packaging, and high-oxygen MAP (80% O2 + 20% CO2, 80% O2 + 20% N2, and 80% O2 + 10% CO2 + 10% N2). The acid value, peroxide value, thiobarbituric acid value, and aerobic bacterial counts were monitored during a 15-day storage period at 4 °C. Among the five different types of packaging, MAP (80% O2 + 20% N2) showed the smallest increase in shear force (from 14.01 to 20.52 N) and the lowest aerobic bacterial count (3.68 lg CFU/g). Acid values were the lowest for MAP with 80% O2 + 20% N2 and air packaging after 15 days of storage. High-oxygen MAP with 80% O2 + 20% N2 is, therefore, recommended for packaging cooked meat.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. K.W. McMillin, Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Sci. 80(1), 43–65 (2008)

    Article  CAS  Google Scholar 

  2. S. Eilert, New packaging technologies for the 21st century. Meat Sci. 71(1), 122–127 (2005)

    Article  CAS  Google Scholar 

  3. B. Day, High oxygen modified atmosphere packaging for fresh prepared produce. (Postharvest News and Information, UK, 1996)

    Google Scholar 

  4. L. Jacxsens, F. Devlieghere, C. Van der Steen, J. Debevere, Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. Int. J. Food Microbiol. 71(2), 197–210 (2001)

    Article  CAS  Google Scholar 

  5. D. Zagory, A.A. Kader, Modified atmosphere packaging of fresh produce. Food Technol. 42(9), 70–77 (1988)

    Google Scholar 

  6. O.J. Caleb, P.V. Mahajan, FA-J Al-Said, U.L. Opara, Modified atmosphere packaging technology of fresh and fresh-cut produce and the microbial consequences—a review. Food Bioprocess Tech. 6(2), 303–329 (2013)

    Article  CAS  Google Scholar 

  7. K. Murphy, M. O’Grady, J. Kerry, Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs. Meat Sci. 94(4), 447–454 (2013)

    Article  CAS  Google Scholar 

  8. V.C. Resconi, A. Escudero, J.A. Beltrán, J.L. Olleta, C. Sañudo, M. Campo, Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package. J. Food Sci. 77(1), S10–S18 (2012)

    Article  CAS  Google Scholar 

  9. M. Vitale, M. Pérez-Juan, E. Lloret, J. Arnau, C. Realini, Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Meat Sci. 96(1), 270–277 (2014)

    Article  CAS  Google Scholar 

  10. X. Li, G. Lindahl, G. Zamaratskaia, K. Lundström, Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging. Meat Sci. 92(4), 604–609 (2012)

    Article  CAS  Google Scholar 

  11. J. Stoops, S. Ruyters, P. Busschaert, R. Spaepen, C. Verreth, J. Claes, B. Lievens, L. Van Campenhout, Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives. Food Microbiol. 48, 192–199 (2015)

    Article  CAS  Google Scholar 

  12. J.M. Lyte, J.F. Legako, J.N. Martin, L. Thompson, K. Surowiec, J. Brooks, Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse. Food Control 59, 1–6 (2016)

    Article  CAS  Google Scholar 

  13. M.G. O’Sullivan, S. Le Floch, J.P. Kerry, Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality. Meat Sci. 101, 13–18 (2015)

    Article  Google Scholar 

  14. E. Jääskeläinen, J. Hultman, J. Parshintsev, M.-L. Riekkola, J. Björkroth, Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres. Int. J. Food Microbiol. 223, 25–32 (2016)

    Article  Google Scholar 

  15. P. Zakrys-Waliwander, M. O’sullivan, E. O’neill, J. Kerry, The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage. Food. Chem. 131(2), 527–532 (2012)

    Article  CAS  Google Scholar 

  16. S. Jongberg, J. Wen, M.A. Tørngren, M.N. Lund, Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage. Food Packag. Shelf Life 1(1), 38–48 (2014)

    Article  Google Scholar 

  17. Y. Bao, P. Ertbjerg, Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork. Meat Sci. 110, 174–179 (2015)

    Article  CAS  Google Scholar 

  18. J.M. Behrends, W.B. Mikel, C.L. Armstrong, M.C. Newman, Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere. J. Anim. Sci. 81(9), 2230 (2003)

    Article  CAS  Google Scholar 

  19. M. Jakobsen, G. Bertelsen, Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Sci. 54(1), 49 (2000)

    Article  CAS  Google Scholar 

  20. General Administration of Quality Supervision IaQotPsRoCA, Standardization Administration of China Animal and vegetable fats and oils-determination of peroxide value. vol GB/T 5538–2005/ISO 3960: 2001. (Standardpress of China, Chinese, 2005)

  21. V.C. Witte, G.F. Krause, M.E. Bailey, A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35(5), 582–585 (1970)

    Article  CAS  Google Scholar 

  22. K. Bouma, R.C. Schothorst, Identification of extractable substances from rubber nettings used to package meat products. Food Addit. Contam. 20(3), 300 (2003)

    Article  CAS  Google Scholar 

  23. L.J. Bratzler, Measuring the tenderness of meat by means of a mechanical shear. An Acad. Bras Cienc 86(2), 633–648 (2010)

    Google Scholar 

  24. L. Vermeiren, F. Devlieghere, I. Vandekinderen, U. Rajtak, J. Debevere, The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A. Meat Sci. 74(3), 532–545 (2006)

    Article  CAS  Google Scholar 

  25. P. Zakrys-Waliwander, M. O’sullivan, P. Allen, E. O’Neill, J. Kerry, Investigation of the effects of commercial carcass suspension (24 and 48 h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage. Food research international 43(1), 277–284 (2010)

    Article  CAS  Google Scholar 

  26. F. Shahidi, U.N. Wanasundara, C.C. Akoh, D.B. Min, Methods for measuring oxidative rancidity in fats and oils. Food Lipids: Chemistry, Nutrition and Biotechnology, (2002)

  27. C.M. Messina, G. Bono, G. Renda, L. La Barbera, A. Santulli, Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets. LWT Food Sci. Technol. 62(1), 271–277 (2015)

    Article  CAS  Google Scholar 

  28. J.M. Cayuela, M.D. Gil, S. Bañón, M.D. Garrido, Effect of vacuum and modified atmosphere packaging on the quality of pork loin. Eur. Food Res. Technol. 219(4), 316–320 (2004)

    Article  CAS  Google Scholar 

  29. F. Monahan, Oxidation of lipids in muscle foods: fundamental and applied concerns. Antioxidants in muscle foods. Nutritional strategies to improve quality. (Wiley, New York, 2000)

    Google Scholar 

  30. W. Vyncke, Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Chemische Revue über die Fett- und Harz-Industrie. 72(12), pp. 1084–1087 1969

    Google Scholar 

  31. R. Guillén-Sans, M. Guzmán-Chozas, The thiobarbituric acid (TBA) reaction in foods: a review. Crit. Rev. Food Sci. Nutr. 38(4), 315–350 (1998)

    Article  Google Scholar 

  32. E. Caplice, G.F. Fitzgerald, Food fermentations: role of microorganisms in food production and preservation. Int. J. Food Microbiol. 50(1–2), 131–149 (1999)

    Article  CAS  Google Scholar 

  33. Y. Rao, B. Xiang, X. Zhou, Z. Wang, S. Xie, J. Xu, Quantitative and qualitative determination of acid value of peanut oil using near-infrared spectrometry. J. Food Eng. 93(2), 249–252 (2009)

    Article  Google Scholar 

  34. Z. Ying, Y. Lei, Y. Zu, X. Chen, F. Wang, L. Fang, Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food. Chem. 118(3), 656–662 (2010)

    Article  Google Scholar 

  35. F. Liu, Q. Xu, R.T. Dai, Y.Y. Ni, Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties. Acta Scientiarum Polonorum Technologia Alimentaria 14(1), 37 (2015)

    Article  Google Scholar 

  36. W.J. Yan, J.Y. Cui, R.T. Dai, H.F. Wang, X.M. Li, Effects of dense phase carbon dioxide on quality and physical-chemical properties of chilled pork. Trans. Chin. Soc. Agric. Eng. 26(7), 346–350 (2010)

    CAS  Google Scholar 

Download references

Funding

This study was supported by Major projects of natural science research in Universities of Jiangsu Province (13KJA550002) and sponsored by the Qing Lan Project.

Author information

Authors and Affiliations

  1. College of Food Engineering, Xuzhou University of Technology, No.2 Lishui Road, Xincheng District, Xuzhou, 221111, Jiangsu, China

    Weidong Wang, Yue-e Sun & Lihua Ma

Authors
  1. Weidong Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yue-e Sun
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Lihua Ma
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yue-e Sun.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (TIF 1948 KB)

Supplementary material 2 (DOCX 21 KB)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Wang, W., Sun, Ye. & Ma, L. Effect of high-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork. Food Measure 12, 395–402 (2018). https://doi.org/10.1007/s11694-017-9652-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-017-9652-9

Keywords

Search

Navigation