High-oxygen modified atmosphere packaging of organic meats
2014
Luecke, F.-K., Fulda Univ. of Applied Sciences (Germany). Dept. of Nutritional, Food and Consumer Sciences | Schreiber, S., Fulda Univ. of Applied Sciences (Germany). Dept. of Nutritional, Food and Consumer Sciences
In the last few years, it became widespread to package fresh meat for retail under modified atmosphere containing 70–80% oxygen (“high O2 -MAP”). Oxygen preserves the bright-red colour of oxymyoglobin while CO2 (20–30%) inhibits obligatory aerobic bacteria such as psychrotrophic Pseudomonas spp., the common spoilage agents for unpackaged fresh meat. On the other hand, high oxygen partial pressure has been shown to cause some oxidative changes in the meat, resulting in sensory deviations. Use of high O2 -MAP is also legally permitted for the packaging of organic meats. This may be regarded as being in conflict with the principle of “processing food with care” as stipulated by Article 6 of the Regulation (EU) 834/2007 on organic production and labelling of organic products. Therefore, the aim of our research was to provide information to decision-makers in the organic food chain on the necessity of high O2 -MAP for organic meats. Literature data from market research show that even consumers of organic food seek “convenience” in purchasing and preparing it. Hence, of the major associations of organic agriculture in Germany, only Demeter e. V. prohibits the use of high O2 -MAP. Literature data also indicate that undesirable changes of the meat could be delayed by reducing the oxygen content in the packages to about 40–50%, with only a slight reduction of shelf life. In our view, this would be a good compromise between “convenience” and eating quality.
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