Enhancing shelf life of bison meat using CO2/N2 modified atmosphere master bag packaging system with oxygen scavengers.

This study aimed to assess the impact of CO2/N2 modified atmosphere master bags (MB) and the incorporation of oxygen scavengers on color stability, oxidation development, and microbial growth in bison meat during storage and retail exposition. The utilization of MBs with oxygen scavengers (MBOSC) led to a substantial decrease in residual oxygen levels to 0.11 % over a 14-d storage period, compared to MBs with no oxygen scavengers (2.45 %; MBNoSC) (P < 0.01). Throughout the storage and retail display simulation, MBOSC consistently increased a*, b*, and Chroma values, and with diminished Hue values compared to MBNoSC (P < 0.01). Also, MBOSC showed lower levels of lipid and protein oxidation compared to the MBNoSC samples during storage (P < 0.01). Except for the psychrophilic, other bacteria indicators remained unaffected by the MB type. Thus, MBOSC proved more effective than MBNoSC in extending the shelf life of bison meat during storage and retail display.