Fresh beef packed in mixtures of oxygen and carbon dioxide

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Abstract
Summary: Fresh beef was stored in mixtures of carbon dioxide and oxygen, and measurements were made of gas exchanges and colour of the meat. Oxygen and carbon dioxide dissolved in the meat, while respiration consumed oxygen and produced more carbon dioxide. The subsequent reductions in oxygen and carbon dioxide partial pressures depended to some extent on the packaging operation and, under commercial conditions, could reach critical levels. At high oxygen partial pressures the layer of oxygenated tissue at the surface was sufficient to conceal the development of underlying metmyoglobin which causes discolouration in conventionally pre‐packaged meat. Although this layer was oxidized slowly to metmyoglobin, meat packed in 80% O2 and 20% CO2 remained attractive for at least a week at + 1°C.