Contact

Photo of Comparison of high oxygen and anaerobic packaging on the oxidative state and tenderness of pork chops during simulated retail display

Steve Dunkley

Head of Knowledge Exchange (Interim)

AHDB Pork KE

email

Email Steve

T: work 01423 797 303

M: cell 07841 570 549

Comparison of high oxygen and anaerobic packaging on the oxidative state and tenderness of pork chops during simulated retail display

Home \ Research & Innovation \ Research \ Product Quality \ 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

Duration: 2009 

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. 

Findings

  • 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.