A centralised bulk pre-packaging technique (laboratory method), utilising various gas mixtures (c. 100% CO(2); c. 75% CO(2):25% N(2); c. 80% O(2): 20% CO(2) and c. 25% CO(2):50% N(2):25% O(2)), was evaluated in terms of quality attributes such as microbiology, colour, odour and consumer acceptability. According to the bacterial counts recorded, all four packaging treatments were successful in prolonging the storage life (21 days c. 0°C) of centralised bulk pre-packaged pork retail cuts, while still ensuring a subsequent shelf life of at least 3 days (c. 0°C). The gas mixture comprising c. 25% CO(2):50% N(2):25% O(2) was the most successful treatment in terms of acceptability and colour scores.
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