Enhancing shelf life of bison meat using CO2/N2 modified atmosphere master bag packaging system with oxygen scavengers

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2025-02-21 DOI:10.1016/j.meatsci.2025.109780

J. Rothy , A. Saikia , K. Koti , M. Hasan , C. Narvaez-Bravo , N. Prieto , A. Rodas-Gonzalez

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Abstract

This study aimed to assess the impact of CO₂/N₂ modified atmosphere master bags (MB) and the incorporation of oxygen scavengers on color stability, oxidation development, and microbial growth in bison meat during storage and retail exposition. The utilization of MBs with oxygen scavengers (MBOSC) led to a substantial decrease in residual oxygen levels to 0.11 % over a 14-d storage period, compared to MBs with no oxygen scavengers (2.45 %; MBNoSC) (P < 0.01). Throughout the storage and retail display simulation, MBOSC consistently increased a*, b*, and Chroma values, and with diminished Hue values compared to MBNoSC (P < 0.01). Also, MBOSC showed lower levels of lipid and protein oxidation compared to the MBNoSC samples during storage (P < 0.01). Except for the psychrophilic, other bacteria indicators remained unaffected by the MB type. Thus, MBOSC proved more effective than MBNoSC in extending the shelf life of bison meat during storage and retail display.

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.