Prediction of extent of oxygen uptake by turkey meat model product in plastic trays using added beta-carotene as an indicator

The oxidation of red turkey meat was studied in low-barrier and in high-bar rier plastic trays, and cans as controls, using added beta-carotene as the indicator for the extent of oxidation. In the low-barrier trays significant beta-carotene degradation and colour changes were observed in the product' s surface layers, to a depth of 3.6 to 5.4 mm. No significant beta-carotene degradation nor colour changes were observed in the high-barrier trays and in the cans. Between 75 and 90% of the permeated oxygen was taken up by th e surface layers (< 2 mm thick) in the low-barrier trays. Thus, the extent of oxidation of turkey meat, in plastic trays, can be determined by the amo unt of oxygen absorbed by the surface layer. A model was proposed for the p rediction of the extent of oxidation of the surface layer of red turkey mea t as a function of the oxygen permeability of the packages.