Long term cool storage of fresh meat above freezing - in atmos. contg. carbon dioxide and pref. nitrogen

摘要

Long-term cool storage of fresh meat esp. beef, takes place at -1 degrees C to +2 degrees C under a gas atmos. contg. >=15 vol. % CO2 and =0.1 vol. % O2, balance N2 and/or inert gases. Pressure of =0.1 vol. % O2, allows longer storage of deboned pieces and pre-packed household cuts, as well as carcase parts. After 6 weeks, test meat samples, stored under a quiet or a flowing atmos., had good appearance and taste and were free from germs.