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326 Part 3: Meat, Poultry and Seafoodsof this enzyme can reduce metMb formation during refrigerated
storage of tuna (Tze et al. 2001).
Yellowtail (Seriola quinqueradiata) fillets stored in gas barrier
film packs filled with N 2 and placed in cold storage at 0–5◦C,
stayed fresh for 4–7 days. N 2 or CO 2 packaging did not prevent
discoloration in frozen tuna fillets; better results were achieved
by thawing the frozen tuna meat in an O 2 atmosphere (Oka
1989). Packaging in atmospheres containing 4% or 9% O 2 was
inferior to packaging in air, as they promoted MMb formation.
Packaging in 70% O 2 maintained the fresh red color of tuna
dorsal muscle for storage periods less than 3 days (Tanaka et al.
1996). In order to change the dark brown color into a bright red
color, processors sometimes treat with 100% carbon monoxide
(CO) during modified atmosphere packaging. This may result in
high CO residues in the flesh and may cause health problems,
since Mb can react with CO rapidly even at low CO concentration
(Chi et al. 2001).MICROORGANISMS AND COLOR
Although the real limiting factor in the shelf life of fresh meat
is the microbial load, the consumer chooses it according to its
color. The bacterial load is usually the most important cause
of discoloration in fresh meat and meat products (sausages and
other cooked products), so slaughter, cutting, and packaging
must be strictly controlled.
Bacterial contamination decisively affects the biochemical
mechanisms responsible for the deterioration of meat (Renerre
1990). An important aspect to take into account is that, just as
with the bacterial load, the effect is more pronounced in meats
that are more strongly pigmented (beef) than in less pigmented
meats like pork and chicken (Gobantes and Oliver 2000).
Another variable affecting color stability in meat is the quan-
tity of microorganisms present (Houben et al. 1998), a concen-
tration in excess of 10^6 per gram having a strong effect. Although
antioxidants, such as ascorbic acid, slow down lipid oxidation
and consequently improves color stability, they (antioxidants)
do not alter color changes caused by bacterial growth (Zerby
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