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Résumé :
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Preservative packagings for raw meats must both delay the deterioration of the appearance of the product and retard the onset of bacterial spoilage. Preserving the product appearance is largely a matter of slowing or preventing the formation of brown metmyoglobin at muscle surfaces. Browning is slowed in atmospheres which are rich in oxygen, and persistent browning is entirely prevented when meat is packaged under oxygen-depleted atmospheres. Bacterial spoilage is delayed by packaging under aerobic atmospheres rich in carbon dioxide, or by packaging under anaerobic conditions. However, the control of bacterial spoilage also requires that product temperatures be maintained close to the optimum for chilled storage, and attention to the hygienic condition of the product before it is packaged.
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