The Effect of Oxygen Scavengers on the Color Stability and Shelf‐life of Co, Master Packaged Pork

Pork chops were stored with and without O 2 scavengers in a modified atmosphere (50% CO 2 /50% N, or 100% CO 2 ) master pack system at 0C for up to 21 days, At 7‐day intervals, the chops were displayed at ca. 4.5C for 96 h. Color (L, a, b, hue and chroma); panelist assessments of color and odor; and drip losses were recorded. Oxygen scavengers reduced O 2 levels, resulting in chops that were generally as red as flesh, but tended to have higher hue angles at 0 h, and towards the end of display (P<0.05). Visually, chops packaged in 50% CO 2 /50% N 2 were less acceptable than flesh (P<0.05). There were no odor differences between flesh and packaged chops. Fresh chops had lower drip losses than packaged (P<0.05). An acceptable display life was obtained for pork chops stored for up to 21 days in a modified atmosphere CO 2 master pack containing O 2 scavengers.