Comparison of high oxygen and anaerobic packaging on the oxidative state and tenderness of pork chops during simulated retail display
Research partner: University of Bristol
Sponsor: AHDB Pork
Aims and objectives
- To investigate the effects of high oxygen modified atmosphere packaging (MAP) and vacuum packaging (no oxygen) on lipid and protein oxidation and tenderness of pork loin slices after eight days simulated retail display.
- In the first preliminary trial, pre-aged meat was tougher when packed in MAP as opposed to vacuum
- In the main experiment, with fresh meat, high oxygen MAP produced more lipid and protein oxidation than vacuum packed meat, yet it was not tougher than pre-packed samples
- Conversely vacuum-packed meat tenderised during the extra eight days storage
- Hence, for pork it would appear that high oxygen MAP inhibits tenderisation and may actually cause toughening in previously conditioned meat
The differences were small, but it may be advisable for retailers to change to vacuum skin packing, a retail form of vacuum packing, for prime products.