A predictive model of shelf life enhancement for meat packed under modified atmospheres

Abstract

A dynamic model of fresh beef packaged under modified atmospheres has been developed. This model links the change in meat color with the permeation of gases (O₂, CO₂, N₂) through the packaging film. Its viability is demonstrated with experimental data using muscle semimembranosus with which it was shown that color change of the meat surface and the change of headspace gas concentration were well described by the model. Moreover, the model parameters were obtained independently of the model itself through the literature. A major result of the model showed that surface color is independent of oxygen concentration above 5%. Moreover, under aseptic conditions and ambient atmosphere concentrations, shelf-life of muscle semimembranosus was shown to be 11 days with this value possibly being a minimum.