Scientific Resource Guides & Papers
White Papers
White papers and reference documents address the science behind current issues facing the meat industry. The following titles are currently available:
Low-Oxygen Packaging of Fresh Meat with Carbon Monoxide: Meat Quality, Microbiology, and Safety
Published on
Jan 10, 2008, 12:57 PM
by
Ashley Woods
<p>Released January 10, 2008</p>
<p><a href"http://www.lulu.com/shop/daren-cornforth-and-melvin-hunt/low-oxygen-packaging-of-fresh-meat-with-carbon-monoxide-meat-quality-microbiology-and-safety/paperback/product-2214762.html" target="_blank">Purchase a Printed Copy of the White Paper</a> (lulu.com)</p>
<h2>Executive Summary</h2>
<p>The American Meat Science Association commissioned this report to bring clarity to the discussion currently taking place within the meat industry and with policy makers and consumers concerning the use of carbon monoxide (CO) as component of fresh meat packaging systems.</p>
<p>Since World War II, Fresh meat was typically packaged using polyvinyl chloride (PVC) film overwrapped trays. More recently, modified atmosphere packaging (MAP) has been developed to extend the retail shelf life of the products. Since 2002, CO has been permitted as a MAP gas for use during distribution in the United States. In 2004, CO was further permitted at low levels as a MAP gas in retail fresh meat packaging. Although use of CO in meat packaging applications is relatively new in the United States, meat products have been exposed to CO as a component of wood smoke for decades. CO also has been used in the United States since the 1970s as a modified atmosphere gas component for shelf life extension of many fresh fruits and vegetables.</p>
<p>Using low levels of CO in MAP systems improves the color stability and flavor of fresh meat with negligible risk of toxicity from the packaging process or consumption of CO-treated meats. The CO-MAP system also prevents premature browning during cooking of the meat, a common problem with some other MAP packaging methods. The CO-MAP packaging system inhibits growth of spoilage and pathogenic bacteria during refrigerated storage and can provide additional protection against bacterial growth after removal from the packaging or if temperature control is temporarily lost during distribution. Evidence also exists that CO-MAP packaging enhances tenderness.</p>
<p>Red color can be maintained in low-CO treated meats that have spoiled, emphasizing the need for adherence to label instructions for product shelf life and the use of odor and overall appearance as spoilage indicators. Overall, inclusion of CO has both advantages and disadvantages that must be thoroughly considered to develop its use as packaging technology benefiting both consumers and the meat industry.</p>
AMSA Resource Guides
Published by AMSA
- Color Chemistry-Resource Guide Color of muscle foods revolves around myoglobin, the primary red pigment in meat. Understanding the chemical states of myoglobin is important for managing and controlling color.
- Color: Factors Impacting - Resource Guide Numerous factors affect meat color. Traits of the muscle itself, biochemical reactions within the meat, live animal attributes and many external and environmental factors may contribute to meat color and changes to color.
- Salmonella Pathogenicity - Resource Guide The pathogenicity of Salmonella refers to its ability to cause illness in humans and animals. Many factors impact the likelihood for an illness to occur.
- Salmonella Enumeration - Resource Guide The quantity of viable Salmonella cells influences the potential to cause human illness. Rapid, precise quantification methods are important for collecting information to fully assess public health risk of products.
- Salmonella Interventions -Resource Guide Multiple interventions are needed as part of risk-based mitigation strategies to control Salmonella in poultry from farm to fork
- Salmonella Overview Salmonella is a gram-negative, rod-shaped bacteria with a talent for adapting to its environment. This ability to grow or persist in many different conditions makes it particularly problematic as a foodborne pathogen.
- Anatomy of a Meat Product Label
In the U.S, labeling of meat and poultry products intended for interstate commerce is closely regulated by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA).
- Beta-Agonists: What Are They and Why Do We Use Them in Livestock Production?
Beta-adrenergic receptor agonists (beta-agonists, for short) are synthetic compounds that mimic some of the effects of naturally-occurring compounds by binding to beta-receptors on the surface of cells within the muscle, fat and other tissues of animals.
- Mechanically Separated Poultry
Mechanically separated poultry (chicken or turkey) is a low-cost poultry protein, which is produced by mechanically separating bone and attached skeletal muscle.
Co-Published Fact Sheets
AMSA and the National Pork Board have co-published a series of fact sheets on various aspects of pork quality. Titles are listed below.