This research was designed to investigate the effect of
Modified Atmosphere Packaging (MAP) on the shelf life of
refrigerated, cubed, turkey thigh meat. Modified atmospheres
of 25% carbon dioxide and 75% nitrogen and 20% carbon dioxide,
60% oxygen, and 20% nitrogen were used for MAP1 and MAP2
respectively. All sample packages, MAPl, MAP 2 , and Air
Control, were stored at O.5°C. Headspace gas analysis, color
measurement, sensory evaluation, aerobic plate count, and
oxidative deterioration of fat were examined over 21 day of
storage.
Microbiological spoilage was significantly delayed by
modified atmosphere treatments. MAP1 delayed fat rancidity
while MAP2 increased rancidity because of the high amount of
oxygen. The redness of turkey thigh meat was increased in
both MAPs. MAP2 showed the highest a values up to storage day
12 and then MAP1 had the highest a values on storage days 16
and 21. Sensory evaluations showed preferences for MAPs in
all variables: color, appearance, and odor. ThUS, modified
atmosphere treatment 1 (MAP1) demonstrated the best effect on
the extension of the shelf life of turkey meat in this study.
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