Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere

Abstract

Packaging of fresh meat, including ground pork, under an oxygen-enriched atmosphere condition is widely used in the industry to preserve red color of meat. Results from the present study indicate that high oxygen packaging has a discordant effect on fresh ground pork: it enhances hydration but decreases water-binding, and this seems to be caused by increased swelling of muscle fibers due to mild protein oxidation. Hence, it is advisable to employ a water-binding agent in this type of packaging system so as to retain the moisture in stored fresh pork products while maintaining the color stability.