Selected chemical and microbiological changes in refrigerated pork stored in carbon dioxide and oxygen enriched atmospheres

Bacterial populations and lactic acid isomers, short chain fatty acids, acetoin/diacetyl, and diamine concentrations were measured in refrigerated pork stored at 2°C in CO 2 /air and CO 2 /O 2 atmospheres. Relationships between bacterial counts in different culture media and the byproducts formed during storage have been established.