Effects of Processing and Packaging Modifications on the Quality and Shelf Life in Meats

Shelf life of meat and meat products is related to lipid oxidation, pH, and microbial growth. These are the main factors that affect the nutritional, sensory and physical characteristics through the formation of toxic compounds, off flavors, off odors, undesirable color and gas production. The objective of this study was to compare the effect of newly developed CO2 generating absorbent pad type to three other commercially available pads on the quality and shelf life of different meats. Samples of beef semitendinosus muscles, boneless and skinless chicken breast (pectoral muscle), and yellowfin tuna pectoral fin loins were obtained and packaged with four different pad types. Samples were stored at 4 C in a walk-in cooler and analyzed daily for pH, surface color, extent of lipid oxidation, and microbial loads. Data was collected over a period of eight days. In all three meats, color, pH and lipid oxidation exhibited the same trend developing at a similar rate as typically expected during storage (P < 0.05). However, no differences (P > 0.05) were observed between the four tested pad types over the 8-day testing period.