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Fresh meat is commonly packaged and stored in a modified atmosphere (MAP) characterized by a high oxygen content (70-80%) to preserve its bright red colour, attractive to the consumers. However, recent research has shown that meat packed under such conditions is tougher than meat packaged in an oxygen-free atmosphere. These textural changes are believed to be due to oxidation and cross-linking of meat proteins, a process that is accelerated by the high oxygen content. However, optimal gas composition for MAP has not been investigated in relation to colour and texture.

The “MAP Svinekød” project aims to investigate how the gas composition in MAP pork affects the colour stability and eating quality under refrigeration and to clarify whether MAP should be differentiated depending on the muscle type. A number of investigations will be undertaken to examine the validity of the following hypotheses:

The gas composition in MAP should vary depending on the muscle type
MAP causes the muscle-specific differences in colour stability and texture
The degree of protein oxidation depends on the muscle metabolic properties
As such, the project has the potential to yield information and improve current industrial practices.
Financing sourceInternal funding (public)
Research programme Institut stipendie (DTU) Samf.
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ID: 12803916