SHELF-LIFE STUDY OF CASE-READY MEAT IN A LOW OXYGEN SYSTEM BY MEANS OF OXYGEN SCAVENGERS AND MODIFIED ATMOSPHERE PACKAGING

In this study, oxygen scavengers have been evaluated in order to establish the right atmosphere conditions inside the packages, and to verify the benefits of this new technology. Standard primary packages of PVC stretch film, closed in 30% CO2 and 70% N^sub 2^, containing about 200 g of steaks of "Eye of round" [Semitendinosus muscle) from pure Italian breed "Piemontese" were put into master barrier bags with oxygen scavengers. The samples were then stored at 1±0.5°C for 21 days in the dark. After 1, 2 and 3 weeks of storage the master bags were opened and the primary packages were exposed to air and light, measuring the time for the blooming of the meat. Myoglobin forms, color parameters of the stored and bloomed meat, microbiological tests, changes in the atmosphere composition were the key indicators monitored during the storage. Results show that with this new packaging system both retailers and final consumers could have tangible advantages such as the extension of meat distribution life and the maintaining of meat quality. [PUBLICATION ABSTRACT]