26 food hygiEnE & sAfEty
☞
and high O
2
MAP, where it can prevent discoloration has been sourced from the FSTA – Food Science and
resulting from the eventual oxidation of oxymyoglobin to Technology Abstracts database.
metmyoglobin. Access the database with FSTA Custom Alerts
Low levels of the gas (0.4 per cent) have been and keep up to date with the latest scientific and
approved by the US Food and Drug Administration technological developments in food science, food
(FDA) for use in retail meat packaging since 2004, technology and nutrition.
but utilisation remains limited. This is largely due to Examples of some FSTA – Food Science and
consumer concerns regarding the toxicity of CO and Technology Abstracts database records related to meat
potential risks associated with the fact that it may cause packaging:
meat to look fresh despite harbouring other spoilage p Books: Improving the sensory and nutritional quality of
traits. fresh meat, Woodhead Publishing Ltd, 2009; Food packaging
Meat quality is undoubtedly multifaceted, and while science and technology, CRC Press, 2008
MAP is able to protect many aspects of it, it may not be p Journals: Where is MAP going? A review and future
able to preserve them all completely. potential of modified atmosphere packaging for meat;
The key to success is balance, both in terms of the (Meat Science); Stabilisation of minced meat colour
properties targeted and the gases used. by carbon monoxide (Czech Journal of Food Sciences);
With an appropriate gas composition, and adherence Modified atmosphere packaging affects lipid
to correct handling protocol and use-by dates, there oxidation, myofibrillar fragmentation index and
seems no reason why modified atmosphere packaging eating quality of beef (Packaging Technology and
meat should not both look attractive and offer good Science); Consumer acceptability and physicochemical
eating quality, and therefore appeal to consumers on characteristics of modified atmosphere packed beef
several levels. steaks (Meat Science). p
Article database
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The International Food Information Service (IFIS)
produces the FSTA – Food Science and Technology Myra Armson is a Higher Scientific Officer at International
Abstracts database, a resource specifically developed for Food Information Service (IFIS Publishing), based in Shinfield,
the food industry. All information used in this article Reading, UK. www.foodsciencecentral.com
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