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The effects of several modified atmospheres (100% O2, 100% N2, 100% CO2+ O2scavenger, and 25% CO29% N266% O2) and vacuum on the color stability of turkey were studied. Microbiological examinations were performed at days 0, 7, 14 and 21. pH and pigment content measurements were performed at days l and 2, respectively. Color coordinates were determined at intervals of 2, 5, 7, 11, 14 and 21 days storage in the CIELAB system (1976). Meat kept under vacuum and 100% CO2+ O2scavenger treatment showed the highest a* values color stability (p < 0.05) and the lowest rate of myoglobin oxidation (p < 0.05). The level of microbiological contamination of turkey breast meat stored with 100% CO2+ O2scavenger was the lowest. Conditioning breast turkey meat with 100% CO2+ O2scavenger or under vacuum would improve the color stability during storage.
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Santé et al. (1994) studied this question.
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