The Influence of the Composition of Gases in a Modified Atmosphere Packaging on the Storage Capacity of Minced Pork

Introduction. The production of cooled semi–finished products is one of the priority areas of industrial processing of raw meat. It should be particularly noted that the industrial production of semi-finished products facilitates the solution of the tasks of state and consumer quality control of products sold through the system of retailing and public catering. Currently, the issue of extending the shelf life of minced meat is relevant, as well as preserving the initial quality of the product. The technology of packaging in a modified atmosphere packaging (MAP) is one of the ways to preserve the quality of cooled food products and it has been used for a long time. Also, the composition of gases for certain product groups is known. It has been proved that the species composition of microorganisms affecting the storage capacity of minced meat depends on the % content of gases in MАР.

Purpose. To demonstrate under what conditions pork semi-finished meat products can have maximum shelf life while maintaining high-quality. The article presents a review of research by Russian and European scientists on the influence of the composition of gaseous media on the development of microbiological processes in semi-finished meat products. The research and conclusions of scientists on the development of certain strains of bacteria in minced meat in MAP packaging without oxygen and with a high oxygen content are presented. The information presented in research articles concerning the effect of the ratio of gases in a modified gas medium on the storage capacity of minced pork is very limited. This circumstance determined the relevance of further in-house research of minced pork packed in gas mixtures of 30 % СО2, 70 % О2 и 30 % СО2, 70 % N2.

Results. The results of the conducted studies indicate that in minced meat in a gas mixture of 30 % СО2 , 70 % О2, the shelf life is two times less than in 30 % СО2 , 70 % N2. Moreover, the color of minced meat in a gas mixture of 30 % СО2 , 70 % N2 after packaging began to change due to the lack of oxygen which is necessary for the oxidation of meat myoglobin. We can avoid this effect using food additives. Based on the analysis of the literature data and our own research, it was found that in order to ensure a long shelf life of cooled meat, it is necessary to select an effective ratio of gases in the MАР technology and a combination of food additives, considering the species composition of microorganisms and the conditions of a particular production. It should be particularly noted that in order to achieve maximum storage capacity of products using MAP, it is important to follow an integrated approach and take into account the most important factors influencing the successful implementation of the technology.