Shelf life of fresh beef stored in master packages with carbon monoxide and high levels of carbon dioxide

Abstract

Beef steaks from Gluteus medius, Longissimus dorsi, Psoas major and ground beef from Triceps brachii were packed in master packages containing expanded polystyrene trays overwrapped with polyvinyl chloride film under an anoxic atmosphere containing 0.2% CO, 60.0% CO2 and 39.8% N2 (T1) or 0.2% CO/99.8% CO2 plus oxygen scavengers. After 28 days of storage at 1 and 4°C, the meat quality was evaluated. The visual and instrumental colour of the beef steaks and ground beef were similar to that of fresh meat. Pathogenic bacteria were not detected, and psychrotrophic bacterial counts were lower than 7.5 log