Preservation of refrigerated meats with controlled atmospheres: Treatment and post-treatment effects of carbon dioxide on pork and beef

Abstract Whole pork loins were divided into roasts and subjected to air control and carbon dioxide enriched atmospheres at 1°C for up to 21 days. Quintuplicate samples of both control and carbon dioxide treated loins were transferred to air storage at 0,4,7, 14 and 21 days and further held for 0, 3(4), 7 and 10 days at 4°C. Microbiological counts were taken at all time permutations. The results indicated a strong inhibiting effect of the carbon dioxide atmosphere on microbial growth as well as a marked residual effect during post-treatment storage in air. Satisfactory colour and odour were maintained on the loins for extended storage times, with visual and olfactory deterioration preceding microbial spoilage. Beef round wedges were treated in a similar manner. Although bacterial spoilage inhibition was comparable, colour degeneration was rapid and severe, making the method unsuitable for treatment of finished beef cuts.