Liha töötlemine
United Kingdom gas-flushed fresh meat in and often N2. Mixtures of O2/CO2 have been
plastic trays (Inns 1987). It is now used ubiq- used commercially for a considerable time
uitously across the meat industry for many (Brody 1970). A patent in 1970 specified a
different meat products. As previously stated, range of O2 and CO2 concentrations suitable
MA packs usually contain mixtures of two or for MAP beef (Georgala and Davidson 1970).
three gases. Results demonstrated that at least 60% O2 is
The use of high O2 concentrations in MA required to achieve a color shelf life of 9
packs promotes oxymyoglobin (OxyMb) for- days, and the patent claims that a mixture of
mation, the cherry red form of myoglobin 80% O2 plus 20% CO2 keeps meat red for up
(O’Grady et al. 2000). Packaging beef in MA to 15 days at 4°C (Georgala and Davidson
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