THE USE OF CO 2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW
ABSTRACT The antimicrobial effect of carbon dioxide (CO 2 ) is well documented but comparison of the large number of often contradictory studies investigating the effect of CO 2 on chemical quality changes is lacking. The amount of absorbed CO 2 varies from 0 ‐ 1.79 L CO 2 /kg meat depending on the...
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crwiley:10.1111/j.1745-4573.2002.tb00326.x 2024-06-23T07:52:03+00:00 THE USE OF CO 2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW JAKOBSEN, M. BERTELSEN, G. 2002 http://dx.doi.org/10.1111/j.1745-4573.2002.tb00326.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.2002.tb00326.x https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4573.2002.tb00326.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Muscle Foods volume 13, issue 2, page 143-168 ISSN 1046-0756 1745-4573 journal-article 2002 crwiley https://doi.org/10.1111/j.1745-4573.2002.tb00326.x 2024-06-06T04:20:30Z ABSTRACT The antimicrobial effect of carbon dioxide (CO 2 ) is well documented but comparison of the large number of often contradictory studies investigating the effect of CO 2 on chemical quality changes is lacking. The amount of absorbed CO 2 varies from 0 ‐ 1.79 L CO 2 /kg meat depending on the applied packaging and storage conditions, which clearly demonstrates the necessity of optimizing these conditions with respect to the required amount of CO 2 . Absorption of large amounts of CO 2 in meat tissue can cause a minor decrease in pH due to the dissociation of the produced carbonic acid to bicarbonate and hydrogen ions. A decrease in pH might affect other chemical quality parameters but this is not observed to be the case in the reviewed studies and general detrimental effects of CO 2 cannot be found for color, weight loss or lipid oxidation. However, elevated CO 2 levels can cause pore formation in cooked meat. Article in Journal/Newspaper Carbonic acid Wiley Online Library Journal of Muscle Foods 13 2 143 168 |
institution |
Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT The antimicrobial effect of carbon dioxide (CO 2 ) is well documented but comparison of the large number of often contradictory studies investigating the effect of CO 2 on chemical quality changes is lacking. The amount of absorbed CO 2 varies from 0 ‐ 1.79 L CO 2 /kg meat depending on the applied packaging and storage conditions, which clearly demonstrates the necessity of optimizing these conditions with respect to the required amount of CO 2 . Absorption of large amounts of CO 2 in meat tissue can cause a minor decrease in pH due to the dissociation of the produced carbonic acid to bicarbonate and hydrogen ions. A decrease in pH might affect other chemical quality parameters but this is not observed to be the case in the reviewed studies and general detrimental effects of CO 2 cannot be found for color, weight loss or lipid oxidation. However, elevated CO 2 levels can cause pore formation in cooked meat. |
format |
Article in Journal/Newspaper |
author |
JAKOBSEN, M. BERTELSEN, G. |
spellingShingle |
JAKOBSEN, M. BERTELSEN, G. THE USE OF CO 2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW |
author_facet |
JAKOBSEN, M. BERTELSEN, G. |
author_sort |
JAKOBSEN, M. |
title |
THE USE OF CO 2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW |
title_short |
THE USE OF CO 2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW |
title_full |
THE USE OF CO 2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW |
title_fullStr |
THE USE OF CO 2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW |
title_full_unstemmed |
THE USE OF CO 2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW |
title_sort |
use of co 2 in packaging of fresh red meats and its effect on chemical quality changes in the meat: a review |
publisher |
Wiley |
publishDate |
2002 |
url |
http://dx.doi.org/10.1111/j.1745-4573.2002.tb00326.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4573.2002.tb00326.x https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4573.2002.tb00326.x |
genre |
Carbonic acid |
genre_facet |
Carbonic acid |
op_source |
Journal of Muscle Foods volume 13, issue 2, page 143-168 ISSN 1046-0756 1745-4573 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1745-4573.2002.tb00326.x |
container_title |
Journal of Muscle Foods |
container_volume |
13 |
container_issue |
2 |
container_start_page |
143 |
op_container_end_page |
168 |
_version_ |
1802643248927211520 |