Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat

The impact of different packaging methods [vacuum, modified atmosphere packaging (MAP) (60% CO2 and 40% N2) and MAP + CO2 emitter] on the quality of fresh reindeer meat (M. semimembranosus) stored at 4°C for 21 days was investigated. Colour and odour of the meat, drip loss, pH, microbial content, antioxidant capacity and cooking loss were measured. The MAP + CO2 emitter resulted in prolonged microbial shelf life compared with vacuum and MAP without CO2 emitter as lower level of total viable counts was detected after 13 and 17 days. Samples stored with CO2 emitter also had lower drip loss. Samples stored in vacuum had significant lower L*‐value, higher a*‐value and lower intensity of freshness (odour and colour) compared with those stored in MAP and MAP with CO2 emitter. However, MAP with a gas‐to‐product volume ratio of 1 : 1 seems to be too low in quality preserving. Increased partial pressure by adding a CO2 emitter improved bacterial inhibition compared with vacuum and traditional MAP. Copyright © 2014 John Wiley & Sons, Ltd. Modified atmosphere packaging (MAP) and MAP + CO2 emitter inhibited the bacterial growth in fresh reindeer meat.Lowest liquid loss in reindeer meat in modified atmosphere packages with CO2 emitterLonger shelf life of reindeer meat with MAP/MAP + CO2 emitter compared with vacuum