The microbial floras that developed on controlled atmosphere [CA: oxygen (O 2 ) free carbon dioxide (CO 2 ) contained in gas impermeable pouches], modified atmospheres (MA: O 2 free CO 2 contaminated with specific amounts of air contained in gas impermeable pouches), and vacuum packages (VP: evacuated pouches of low gas permeability in atmospheres containing specific amounts of O 2 ) stored at −1.5°C were composed of lactobacilli and enterobacteria. Microbial spoilage was manifested as putrid odors and flavors starting at 6 weeks in VP and at 9 weeks in MA. Flora development was not affected by varied exposure to O 2 , and varied exposure to O 2 contamination or ingress degraded the appearance of pale, soft, exudative (PSE) meat to unacceptable levels. Microbial spoilage rendered the appearance of all samples unacceptable. Oxygen ingress into VP did not affect pork flavor profiles, but O 2 contamination of MA intensified an “off” aromatic. Pork flavor deteriorated progressively with prolonged storage, but only the overall flavor perception of VP cuts was adversely affected.
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Jeremiah et al. (1992) studied this question.
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