Fresh Unprocessed Meat Low Oxygen Modified Atmosphere Packaging Raw Ma

Can anyone recommend raw material specifications for spoilage organisms and total plate counts for ground pork, lamb, beef and veal packaged in low oxygen modified atmosphere oxygen barrier lid seal plastic trays containing CO up to 0.4%, CO2 target 30%; O2 less than or equal to 1% and balance Nitrogen?

I'm interested in Aerobic and Anaerobic organisms that might lead to package distention. Any experience that you have had with this subject matter would be useful.

Hi

Packaging fresh meat such as beef, pork and poultry in modified atmosphere packaging (MAP) presents an interesting challenge because of competing factors.

The type of bacteria that tend to cause spoilage in meat are called aerobic bacteria – they need oxygen to survive. Consequently a low-oxygen atmosphere would seem to be desirable.

Hello there,

As you have a growth limiting modified atmosphere in place, you may opt for raw materials to be with minimum microbial load. Having that you are minimizing two factors of early spoilage occurrence. Also, these all largely depends on the type of microbes, their initial load and species dominance.

 

Both Aerobic and Anaerobic organisms have proven role in spoilage activities of various meat types. All those organisms that produce gas (say CO2 or other) as a result of their metabolism can cause distention of packaging, evidently. Many species of bacteria from both these groups have identified as spoilage organisms like Enterobacteria and clostridium species are well known among them.

 

it seems like you ought to perform some initial analysis of your raw materials and research more..