Effects of Different Gas Compositions on the Color Estimations of MAP Packaged Pork Chops

This study was conducted to observe effects of different gas compositions on color of pork chops packaged in modified atmospheres. Gaseous compositions used were: MAP1 (75% O2:25% CO2); MAP2 (70% O2:30%CO2) and MAP3 (80% O2:20% CO2). Sensory evaluations of meat color and chemical properties (acid number, peroxide value, aw, pH, TVB-N and TBARs), were carried on the 1st, 5th, 7th, 9th and 12th day of storage. The sensory evaluations of chop color in different MAP compositions are analyzed in relation to storage period, measured chemical properties and instrumental determination of meat color using linear and multivariate linear regression analysis.