Modelling headspace dynamics in modified atmosphere packaged meat

Jon Tofteskov, Mari Ann Tørngren, Nicholas Bailey, Jesper Schmidt Hansen

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

The dynamics of bacterial growth and concentrations of oxygen and carbon dioxide in the headspace of modified
atmosphere packaged (MAP) meat is studied. The work is based on extensive long-time storage experiments on
pork chops lasting up to 42 days at temperatures 0 °C and 5 °C and four different headspace gas mixtures with
10%, 20%, 40% and 70% oxygen and 30% carbon dioxide. The headspace dynamics is modelled. The model
includes oxygen consuming biochemical processes in the meat and also the coupling between headspace and
meat, specifically, the diffusion of oxygen and carbon dioxide into the meat. The model is parametrized from the
experimental data, and captures the experimental results. It is concluded that the oxygen consuming processes
inside the meat packed with MAP consume less than 1% of the initial oxygen in the headspace, and are not
important for the headspace dynamics. On the other hand, the dissolution of carbon dioxide has a significant
effect. This is due to the relatively large solubility of carbon dioxide compared to oxygen. From the model we
find and characterize three distinct phases behind the headspace volume reduction observed. As the model is
dynamical and mechanistic it can be used to give information about the retail-packed fresh meat under different
oxygen containing atmospheres, effects of leaks, and more.
OriginalsprogEngelsk
TidsskriftJournal of Food Engineering
Vol/bind248
Sider (fra-til)46-52
Antal sider7
ISSN0260-8774
DOI
StatusUdgivet - 2019

Citer dette

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title = "Modelling headspace dynamics in modified atmosphere packaged meat",
abstract = "The dynamics of bacterial growth and concentrations of oxygen and carbon dioxide in the headspace of modified atmosphere packaged (MAP) meat is studied. The work is based on extensive long-time storage experiments on pork chops lasting up to 42 days at temperatures 0 °C and 5 °C and four different headspace gas mixtures with 10{\%}, 20{\%}, 40{\%} and 70{\%} oxygen and 30{\%} carbon dioxide. The headspace dynamics is modelled. The model includes oxygen consuming biochemical processes in the meat and also the coupling between headspace and meat, specifically, the diffusion of oxygen and carbon dioxide into the meat. The model is parametrized from the experimental data, and captures the experimental results. It is concluded that the oxygen consuming processes inside the meat packed with MAP consume less than 1{\%} of the initial oxygen in the headspace, and are not important for the headspace dynamics. On the other hand, the dissolution of carbon dioxide has a significant effect. This is due to the relatively large solubility of carbon dioxide compared to oxygen. From the model we find and characterize three distinct phases behind the headspace volume reduction observed. As the model is dynamical and mechanistic it can be used to give information about the retail-packed fresh meat under different oxygen containing atmospheres, effects of leaks, and more.",
author = "Jon Tofteskov and T{\o}rngren, {Mari Ann} and Nicholas Bailey and Hansen, {Jesper Schmidt}",
year = "2019",
doi = "10.1016/j.jfoodeng.2018.12.013",
language = "English",
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pages = "46--52",
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Modelling headspace dynamics in modified atmosphere packaged meat. / Tofteskov, Jon; Tørngren, Mari Ann; Bailey, Nicholas; Hansen, Jesper Schmidt.

I: Journal of Food Engineering, Bind 248, 2019, s. 46-52.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Modelling headspace dynamics in modified atmosphere packaged meat

AU - Tofteskov, Jon

AU - Tørngren, Mari Ann

AU - Bailey, Nicholas

AU - Hansen, Jesper Schmidt

PY - 2019

Y1 - 2019

N2 - The dynamics of bacterial growth and concentrations of oxygen and carbon dioxide in the headspace of modified atmosphere packaged (MAP) meat is studied. The work is based on extensive long-time storage experiments on pork chops lasting up to 42 days at temperatures 0 °C and 5 °C and four different headspace gas mixtures with 10%, 20%, 40% and 70% oxygen and 30% carbon dioxide. The headspace dynamics is modelled. The model includes oxygen consuming biochemical processes in the meat and also the coupling between headspace and meat, specifically, the diffusion of oxygen and carbon dioxide into the meat. The model is parametrized from the experimental data, and captures the experimental results. It is concluded that the oxygen consuming processes inside the meat packed with MAP consume less than 1% of the initial oxygen in the headspace, and are not important for the headspace dynamics. On the other hand, the dissolution of carbon dioxide has a significant effect. This is due to the relatively large solubility of carbon dioxide compared to oxygen. From the model we find and characterize three distinct phases behind the headspace volume reduction observed. As the model is dynamical and mechanistic it can be used to give information about the retail-packed fresh meat under different oxygen containing atmospheres, effects of leaks, and more.

AB - The dynamics of bacterial growth and concentrations of oxygen and carbon dioxide in the headspace of modified atmosphere packaged (MAP) meat is studied. The work is based on extensive long-time storage experiments on pork chops lasting up to 42 days at temperatures 0 °C and 5 °C and four different headspace gas mixtures with 10%, 20%, 40% and 70% oxygen and 30% carbon dioxide. The headspace dynamics is modelled. The model includes oxygen consuming biochemical processes in the meat and also the coupling between headspace and meat, specifically, the diffusion of oxygen and carbon dioxide into the meat. The model is parametrized from the experimental data, and captures the experimental results. It is concluded that the oxygen consuming processes inside the meat packed with MAP consume less than 1% of the initial oxygen in the headspace, and are not important for the headspace dynamics. On the other hand, the dissolution of carbon dioxide has a significant effect. This is due to the relatively large solubility of carbon dioxide compared to oxygen. From the model we find and characterize three distinct phases behind the headspace volume reduction observed. As the model is dynamical and mechanistic it can be used to give information about the retail-packed fresh meat under different oxygen containing atmospheres, effects of leaks, and more.

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DO - 10.1016/j.jfoodeng.2018.12.013

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EP - 52

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

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