RETAIL-READY MEAT PACKAGING FOR DOMESTIC AND EXPORT MARKETS

A modified atmosphere masterpack system containing individual vacuum s kin packaged retail-ready packs has been used to extend the storage li fe of consumer portions of meat. In the atmosphere of carbon dioxide w ith very low residual oxygen the meat pigment (myoglobin) is maintaine d in the more stable deoxymyoglobin form. Upon exposure to air for ret ail display the meat ''blooms'' to the bright red/pink form. Microbial growth and spoilage are retarded by the high carbon dioxide atmospher e. Other deleterious changes such as oxidative rancidity in the fatty tissue are eliminated as the result of low oxygen concentration. The a erobic shelf life at 5 degrees C of consumer portions has been determi ned as a function of storage time in the anaerobic carbon dioxide mast erpack and factors limiting shelf life defined.