Changes in Microbial Parameters and Gas Composition During Modified Atmosphere Storage of Fresh Pork Loin Cuts

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Abstract
The storage life of modified atmosphere packaged pork loin cuts in 40% CO2 and 60% N2 was determined at −1, 4.4, and 10°C in three packaging films with oxygen transmission rates (OTR) of 0.0, 12.6, and 26.5 ml/m2/24 h at 23°C, 0% relative humidity and 1 atm pressure. The pork loin cuts were “commercially” or “aseptically” prepared. Gas atmosphere of the packages, microbial load, and pH were monitored throughout storage. The principal factor influencing change in the headspace gases under the conditions of these studies was gas transmission through the packaging film. A 100-fold difference in initial microbial load between commercially and aseptically prepared meat cuts resulted in a 2-week difference in storage life at both −1 and 4.4°C. Spoilage at each of the three storage temperatures could be attributed to the growth of different groups of bacteria and was influenced by package type. At −1°C, Brochothrix thermosphacta was the predominating microflora of samples stored in plastic film with an OTR of 26...

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