Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork

Pork loin samples were stored (4 degrees C) in nylon polyethylene plastic bags using different modified atmospheres packaging (MAP): vacuum, 100% CO2 99% CO2 + 1% CO, 100% O-2 or 100% CO followed by vacuum. Throughout the storage period Pseudomonas growth was limited in loins packaged in all MAPs evaluated, except for 100% O-2. Psychrotrophs reached 10(7) CFU g(-1) after 20 days of storage except for the loin samples in 100% O-2 MAP that present count above 10(8) CFU g(-1). The 1% CO/99% CO2 atmosphere was best for preserving the desirable pork loin color and the L* and a* values remained similar to the fresh meat values using this MAP. Pork loins in 99% CO2/1% CO MAP obtained the highest consumer acceptance scores after 24 h of storage. These samples and those treated with CO and then vacuum packaged received the greatest acceptance scores even after 20 days of storage. (C) 2005 Elsevier Ltd. All rights reserved.