The Effect of Storage in Various Gaseous Atmospheres on the Microflora of Lamb Chops Held at—1°C

The effect of different gaseous atmospheres on the development of the bacterial flora on lamb chops stored at –1°C was examined. The atmospheres were air, nitrogen, hydrogen, and mixtures of air + carbon dioxide, oxygen + nitrogen, oxygen + carbon dioxide, nitrogen + carbon dioxide and hydrogen + carbon dioxide (gas ratio = 80:20, v/v). Storage life of chops ranged from two weeks in air to eight weeks in oxygen‐free atmospheres. At the end of storage life Microbacterium thermosphactum was present as a major constituent of the bacterial flora in all atmospheres. In oxygen + carbon dioxide it was the predominant organism. In all other oxygen containing atmospheres, Pseudomonas spp. made up a large proportion of the flora. Strains of Enterobacteriaceae occurred in low‐oxygen and oxygen‐free atmospheres, and Lactobacillus spp. occurred in oxygen‐free atmospheres.