Dynamic Changes of Headspace Gases in CO 2 and N 2 Packaged Fresh Beef

Two independent experiments were conducted to examine the effects of initial packaging/product conditions and storage conditions on in‐package headspace pressure changes for modified atmosphere packaged beef during 12 hr storage. Headspace‐to‐meat volume ratio 1.8 to 5.9, surface area 200‐‐800 cm 2 , sample volume 0.22–0.75L, storage at 3–13°C and initial gas composition 20–100% CO 2 balanced with N 2 were studied. Headspace‐to‐meat volume ratio was the most important packaging parameter, but surface area and meat volume also affected headspace CO 2 changes. Decreased storage temperature reduced CO 2 concentration remaining in headspace. Higher initial CO 2 concentration resulted in greater concentration changes.