Effects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated Storage

  • Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University) ;
  • Panjono, Panjono (Faculty of Animal Science, Universitas Gadjah Mada) ;
  • Kim, Dong Soo (Department of Animal Products and Food Science, Kangwon National University) ;
  • Song, Yeong Rae (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Sung-Jin (Department of Animal Biotechnology, Kangwon National University) ;
  • Lee, Jeong Koo (Department of Animal Resources Science, Kangwon National University) ;
  • Lee, Sung Ki (Department of Animal Products and Food Science, Kangwon National University)
  • Received : 2013.11.28
  • Accepted : 2014.03.03
  • Published : 2014.08.01


This study was conducted to observe the effects of gas composition in modified atmosphere packaging (MAP) on the shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred ($KNP{\times}D$) during refrigerated storage. Muscle sample was obtained from the left side of carcass of seven months old of $KNP{\times}D$ barrow. The sample was sliced into 1 cm in thickness, placed on trays (two slices/tray) and filled with different gas composition, i.e. 0:20:80/$O_2:CO_2:N_2$ (MAP1), 30:20:50/$O_2:CO_2:N_2$ (MAP2) and 70:20:10/$O_2:CO_2:N_2$ (MAP3). Other slices of sample were vacuum packed (VP) as a control. All packs were stored at $5{\pm}1^{\circ}C$. At 12 d of storage, pH value of MAP2 and MAP3 were higher (p<0.05) than that of MAP1 and pH value of MAP1 was higher (p<0.05) than that of VP. At 6 d of storage, redness ($a^*$) value of MAP2 and MAP3 were higher (p<0.05) than that of VP and MAP1 and, at 9 and 12 d of storage, redness value of MAP3 was higher (p<0.05) than that of VP, MAP1, and MAP2. At 3, 6, 9, and 12 d of storage, the 2- thiobarbituric acid reactive substances (TBARS) value of MAP3 was higher than that of MAP2 and TBARS value of MAP2 was higher than that of VP and MAP1. At 3, 6, 9, and 12 d of storage, volatile basic nitrogen values of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1. At 3 d of storage, total aerobic plate counts of MAP2 and MAP3 were higher (p<0.05) than those of VP and MAP1 and, at 6 d of storage, total aerobic plate counts of MAP3 was higher (p<0.05) than that of MAP1 and MAP2. However, there was no significant different total aerobic plate count among MAP1, MAP2, and MAP3 at 9 and 12 d of storage. There was no significant different total anaerobic plate count among MAP1, MAP2, and MAP3 during storage. It is concluded that the MAP containing 30:20:50/$O_2:CO_2:N_2$ gas composition (MAP2) might be ideal for better meat quality for $KNP{\times}D$ meat.


Modified Atmosphere Packaging (MAP);Korean Native Black Pigs Crossbred with Duroc;Storage Time;Meat Quality


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