Discussion
Identify the gas composition (in percent) suitable for packaging cured meat under MAP conditions.
Answer: A
The suitable mixture is \(O_{2} = 0; CO_{2} = 50; N_{2} = 50\).
The pink colour of cured meat comes from nitrosyl myoglobin, which fades quickly in the presence of oxygen and light. Oxygen also promotes rancidity. Cured meats are therefore packed with oxygen excluded:
- Carbon dioxide inhibits aerobic spoilage bacteria and moulds.
- Nitrogen is an inert filler that prevents pack collapse as CO2 dissolves into the meat.
Mixtures with 50% oxygen suit fresh red meat, where oxygen keeps oxymyoglobin bright red, but they would discolour cured meat. Pure nitrogen excludes oxygen but gives no antimicrobial action, so it offers less protection than the CO2/N2 mix.
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