Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork

Pork loin samples were stored (4 °C) in nylon polyethylene plastic bags using different modified atmospheres packaging (MAP): vacuum, 100% CO2 99% CO2 + 1% CO, 100% O2 or 100% CO followed by vacuum. Throughout the storage period Pseudomonas growth was limited in loins packaged in all MAPs evaluated, except for 100% O2. Psychrotrophs reached 107 CFU g−1 after 20 days of storage except for the loin samples in 100% O2 MAP that present count above 108 CFU g−1. The 1% CO/99% CO2 atmosphere was best for preserving the desirable pork loin color and the L* and a* values remained similar to the fresh meat values using this MAP. Pork loins in 99% CO2/1% CO MAP obtained the highest consumer acceptance scores after 24 h of storage. These samples and those treated with CO and then vacuum packaged received the greatest acceptance scores even after 20 days of storage.