Published 2010

Read in Norwegian

Publication details

Journal : Meat Science , vol. 85 , p. 280–284–5 , 2010

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Schirmer, Bjørn Christian; Langsrud, Solveig

Issue : 2

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


The aim of this paper was to evaluate the effect of a novel CO2 packaging method in combination with organic acids on the microbial growth in fresh pork meat. Fresh pork fillet was packed with a small amount of 100% CO2 (initial gas/product ratio 0.2/1.0) and a brine solution containing citric acid (3% w/w, pH 5), acetic acid (1% w/w, pH 5) or a combination of both. Microbial counts and composition in the product were determined. CO2, citric acid and acetic acid each reduced total growth after four weeks of storage and delayed the onset of microbial growth. Combinations of treatments increased the effects and microbial growth in samples packed with a combination of CO2 and both acids was negligible even after 35 days. However, the addition of citric acid to the packages led to significant precipitation in the brine. Analysis of the bacterial flora showed that lactic-acid bacteria dominated the flora in samples packed with CO2 while vacuum-packed samples contained high numbers of Pseudomonas sp. and yeast. As all CO2 dissolved in the product within hours after packaging, the outer appearance of the package was that of a vacuum-package. As a result, this novel packaging method combined the advantages of modified atmosphere packaging (antimicrobial effect of CO2) and vacuum packaging (low space requirement). (C) 2010 Elsevier Ltd. All rights reserved.