Title
Low-Oxygen Packaging of Fresh Meat with Carbon monoxide: Meat Quality, Microbiology, and Safety
Document Type
Article
Journal/Book Title/Conference
AMSA White Paper Series
Issue
2
Publisher
American Meat Science Association
Publication Date
2008
Abstract
Fresh retail meats in the United States commonly are packaged using either polyvinyl chloride (PVC) film or modified atmosphere packaging (MAP). Since 2002, carbon monoxide (CO) has been permitted as a MAP gas for use during distribution in the United States (Rulis, 2002). In 2004, CO was further permitted at low levels as a MAP gas in retail fresh meat packaging (Tarantino, 2004). Although use of CO in meat packaging applications is relatively new in the United States, meat products have been exposed to CO as a component of wood smoke for decades. CO also has been used in the United States since the 1970s as a modified atmosphere gas component for shelf life extension of iceberg lettuce during distribution (Mermelstein, 1977; Kader, 1983) and is recommended as a component of modified atmospheres to prolong shelf life of tomatoes, cauliflower, cantaloupe, citrus, and strawberries (Wolfe, 1980).
Recommended Citation
Cornforth DP, Hunt MC. 2008 Low-oxygen packaging of fresh meat with carbon monoxide: Meat quality, microbiology, and safety. AMSA White Paper series no 2. Amer Meat Sci Assn, Savoy, IL.
Comments
Originally published by The American Meat Science Association. Abstract and full text available via remote link.