Resumen

ASPE, Estrella R; ROECKEL, Marlene D; MARTI, Cristina  y  JIMENEZ, Romel. Packaging of Bone and Fat Containing Beef Meat under a Modified Atmosphere Containing CO₂ and CO. Inf. tecnol. [online]. 2008, vol.19, n.6, pp. 57-69. ISSN 0718-0764.  doi: 10.4067/S0718-07642008000600007.

The effects of modified atmosphere packaging (MAP) containing CO₂ and low CO concentrations (0.1 and 0.4%) on the red color of beef meat and on its shelf life were evaluated. Microbiological, physico-chemical and organoleptic-sensorial characteristics and color of the meat were determined and the results were compared to those of meat packed under 70%O₂+30%CO₂ atmosphere. The shelf life of meat packed under O₂ was 30 days while for the MAP-packed samples the shelf life was 40-45 days and did not vary with the CO concentration used. The intensity of the red color of the meat packed with CO steadily increased with time, while samples packed under O₂ reached a peak at day 16. The red color intensity remained unchanged for nine weeks in samples packed with 0.4% CO and the presence of CO did not affect the bacterial growth rate. Rancidity was higher in meat packed with O₂ atmosphere.

Palabras clave : beef meat; meat  packaging; modified atmosphere; shelf life.