Effect of oxygen level on different retail pork products in MAP

Researchers at the National Food Institute, DTU, in Denmark investigated the characteristics and the oxidative stability of pork steaks and pork mince during 2, 5 and 7 days of refrigerated storage using oxygen (O₂) levels of 0%, 20%, 50% and 80% in modified atmosphere packaging (MAP).
Steaks stored during 7 days were not affected by an increase in O₂ concentration, however the mince was. They found that that fresh pork products are affected differently by the MAP O₂ concentration and strongly indicate that optimisation of MAP based on the retail product type would be of considerable benefit to their oxidative stability. An article about the research is published in Meat Science.
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