Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef

Abstract

ABSTRACT— Color and microbiology of steaks and ground beef stored in 0.4% CO, 30% CO2, and 69.6% N2 (but removed from the modified atmosphere before display) were compared with product displayed immediately after packaging in polyvinyl chloride film (only atmospheric oxygen). Storage of ground beef, loineye, inside round, and tenderloin steaks for up to 35 d in 0.4% CO resulted in typical initial bloomed color. Compared with product exposed to only oxygen, storage of ground beef and loineye steaks in 0.4% CO decreased color stability, whereas color life increased for tenderloin and inside semimembranosus muscles. No steaks having acceptable color had spoilage levels of microbes (≥log 7). Thus, carboxymyoglobin formed from 0.4% CO did not mask microbial spoilage.