The quality of ground beef stored in high‐oxygen modified atmosphere packaging (MAP) (80% O 2 and 20% CO 2 ) was evaluated and compared to controls stored in oxygen‐impermeable chubs. Patties were formed from the stored ground meat at d 1, 6, and 10. Color, microbial load, thiobarbituric acid (TBA) number, and sensory acceptability were measured. Patties from both treatments bloomed to red with a* values > 16. Aerobic plate counts increased to 9 × 10 5 CFU/gby 10 d storage, but were not different (p < 0.05) between treatments. TBA number of high‐oxygen samples increased to 2.1 after 10 d, compared to 0.8 for controls. The flavor of samples in high‐oxygen were rated less desirable after 6 or 10 d.
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Jayasingh et al. (2002) studied this question.
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