Fresh meat packaging: Consumer acceptance of modified atmosphere packaging including carbon monoxide

Journal of Food Protection

Volumn 76, Issue 1, 2013, Pages 99-107

  Grebitus, Carola ^a   Jensen, Helen H ^b   Roosen, Jutta ^c   Sebranek, Joseph G ^d,e  

^a ARIZONA STATE UNIVERSITY   (United States)

^b Center for Agricultural and Rural Development   (United States)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^d Department of Animal Science ^*  (United States)

^e IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84872707676     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-045     Document Type: Article

References (38)

1. Aaslyng, M. D., M. A. Torngren, and N. T. Madsen. 2010. Scandinavian consumer preference for beef steaks packed with or without oxygen. Meat Sci. 85:519-524.
2. Ahn, H.-J., C. Jo, J.-W. Lee, J.-H. Kim, K.-H. Kim, and M.-W. Byun. 2003. Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage. J. Agric. Food Chem. 51:1249-1253.
3. Alfnes, F., A. G. Guttormsen, G. Steine, and K. Kolstad. 2006. Consumers' willingness to pay for the color of salmon: a choice experiment with real economic incentives. Am. J. Agric. Econ. 88: 1050-1061. (Pubitemid 44575320)
4. Alfnes, F., and K. Rickertsen. 2011. Non-market valuation: experimental methods, p. 215-242. In J. L. Lusk, J. Roosen, and J. Shogren (ed.), The Oxford handbook of the economics of food consumption and policy. Oxford University Press, Oxford.
5. Bailey, N. J. 2008. Meat! It is what you do not know that hurts you: why FDA should reevaluate the use of carbon monoxide in modified atmospheric meat packaging. Food Drug Law J. 63(4):735-751. Available at: https://litigation- essentials.lexisnexis.com/webcd/app?action~ DocumentDisplay&crawlid~1& doctype~cite&docid~63zFoodz DrugzL.J. z735&srctype~smi&srcid~3B15&key~943ccd431474 d9fcf847dccff15dfc5d. Accessed 4 May 2012.
6. Brody, A. L. 2002. Meat packaging: past, present and future. Presented at the 55th Reciprocal Meat Conference, East Lansing, MI, 31 July 2002. Available at: http://www.meatscience.org/Pubs/rmcarchv/2002/presentations/rmc-2002-055-2- 0000-Brody.pdf. Accessed 12 September 2007.
7. Brooks, J. C., M. Alvarado, T. P. Stephens, J. D. Kellermeier, A. W. Tittor, M. F. Miller, and M. M. Brashears. 2008. Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages. J. Food Prot. 71:293-301. (Pubitemid 351252826)
8. Bugusu, B., and C. Bryant. 2006. Defining the future of food packaging. Food Technol. Chicago 12:38-42. (Pubitemid 46065050)
9. Carpenter, C. E., D. P. Cornforth, and D. Whittier. 2001. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Sci. 57:359-363.
10. Cayuela, J. M., M. D. Gil, S. Banon, and M. D. Garrido. 2004. Effect of vacuum and modified atmosphere packaging on the quality of pork loin. Eur. Food Res. Technol. 219:316-320. (Pubitemid 40877487)
11. Consumer Federation of America. 2006. Most consumers are concerned about practice of adding carbon monoxide to meat, new survey finds. Available at: http://www.consumerfed.org/pdfs/CO-Meat-Consumer-Press-Release-9.25.06.pdf. Accessed 4 May 2012.
12. Cornforth, D., and M. Hunt. 2008. Low-oxygen packaging of fresh meat with carbon monoxide. meat quality, microbiology, and safety. American Meat Science Association white paper series, 2. Available at: http://www.aamp.com/documents/ CarbonMonoxidePackaging-AMSAWhitePaper.pdf. Accessed 4 May 2012.
13. Crews, J. 2007. A closer look. The 2007 National Meat Case Study sheds new light on retail protein offerings. Meat Poult. October: 42-52.
14. Ding, Y.,M.M. Veeman, andW. L. Adamowicz. 2011. Habit, BSE, and the dynamics of beef consumption. Can. J. Agric. Econ. 59(3):337-359.
15. Ding, Y., M. M. Veeman, and W. L. Adamowicz. 2012. The impact of generalized trust and trust in the food system on choices of a functional GM food. Agribusiness 28:54-66.
16. Federal Republic of Germany. 1998. Zusatzstoff Zulassungsverordnung [Regulation on the authorization of food additives for technological purposes]. 29 January 1998. Fed. Law Gazette I:230-231.
17. Food and Water Watch. 2008. Carbon monoxide masking the truth about meat? Available at: documents.foodandwaterwatch.org/doc/CarbonMonoxide-web.pdf. Accessed 4 May 2012.
18. Greene, W. H. 2003. Econometric analysis, 5th ed. Prentice Hall, Upper Saddle River, NJ.
19. Hunt, M. C., R. A. Mancini, K. A. Hachmeister, D. H. Kropf, M. Merriman, G. Delduca, and G. Milliken. 2004. Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef. J. Food Sci. 69:45-52.
20. Kudra, L. L., J. G. Sebranek, J. S. Dickson, A. F. Mendonca, E. M. Larson, A. L. Jackson-Davis, and Z. Lu. 2011. Effects of vacuum or modified atmosphere packaging in combination with irradiation for control of Escherichia coli O157:H7 in ground beef patties. J. Food Prot. 74:2018-2023.
21. Lusk, J. L., and J. A. Fox. 2003. Value elicitation in retail and laboratory environments. Econ. Lett. 79:27-34. (Pubitemid 36280275)
22. McMillin, K. W. 2008. Where is MAP going? A review and future potential of modified atmosphere packaging for meat. Meat Sci. 80: 43-65.
23. Phang, H. S., and C. M. Bruhn. 2011. Burger preparation: what consumers say and do in the home. J. Food Prot. 74:1708-1716.
24. Phillips, C. A. 1996. Review: modified atmosphere packaging and its effects on the microbiological quality and safety of produce. Int. J. Food Sci. Technol. 31:463-479. (Pubitemid 126354428)
25. SAS Institute. 1999. SAS/QC user's guide, version 8. SAS Institute, Cary, NC.
26. Schmit, J. 2007. Carbon monoxide keeps meat red longer; is that good? USA Today. Updated 30 October 2007, 10:34 PM. Available at: http://www.usatoday. com/money/industries/food/2007-10-30-kalsec-meat-carbon-monoxide-N.htm. Accessed 4 May 2012.
27. Skandamis, P. N., and G.-J. E. Nychas. 2002. Preservation of fresh meat with active and modified atmosphere packaging conditions. Int. J. Food Microbiol. 79:35-45. (Pubitemid 36153036)
28. Sørheim, O., H. Nissen, T. Aune, and T. Nesbakken. 2001. Use of carbon monoxide in retail meat packaging, p. 47-51. Proceedings of the 54th Reciprocal Meat Conference. American Meat Science Association, Savoy, IL.
29. Steenkamp, J.-B. 1989. Product quality: an investigation into the concept and how it is perceived by consumers. Van Gorcum, Assen/Maastricht, The Netherlands.
30. U.S. Census Bureau. 2012. Profile of general population and housing characteristics, 2010. 2010 Demographic profile SF. Available at: http://factfinder2.census.gov/faces/nav/jsf/pages/searchresults.xhtml? ref~geo&refresh~t. Accessed 5 August 2012.
31. U.S. Census Bureau. 2012. Selected social characteristics in the United States, 2012 American community survey, 1 year estimates (DP02). Available at: http://factfinder2.census.gov/faces/nav/jsf/pages/search results.xhtml? ref~geo&refresh~t. Accessed 5 August 2012.
32. U.S. Census Bureau. 2012. Selected economic characteristics in the United States, 2012 American community survey, 1 year estimates (DP03). Available at: http://factfinder2.census.gov/faces/nav/jsf/pages/searchresults.xhtml? ref~geo&refresh~t. Accessed 5 August 2012.
33. U.S. Department of Agriculture, Food Safety and Inspection Service. Directive 7120.1 (revision 11, 6 April 2012). Available at: http://www. fsis.usda.gov/OPPDE/rdad/FSISDirectives/7120.1.pdf. Accessed 4 May 2012.
34. U.S. Food and Drug Administration. 2002. 2/21/2002 GRAS notice no. 000083. Available at: www.cfsan.fda.gov/,rdb/opa-g083.html. Accessed 26 September 2006.
35. U.S. Food and Drug Administration. 2004. 7/29/2004 GRAS notice no. 000143. Available at: www.cfsan.fda.gov/,rdb/opa-g143.html. Accessed 26 September 2006.
36. Van Wezemael, L., O. Ueland, and W. Verbeke. 2011. European consumer response to packaging technologies for improved beef safety. Meat Sci. 89:45-51.
37. Viana, E. S., L. A. M. Gomide, and M. C. D. Vanetti. 2005. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Sci. 71:696-705. (Pubitemid 41328608)
38. Yam, K. L., P. T. Takhistov, and J. Miltz. 2005. Intelligent packaging: concepts and applications. J. Food Sci. 70:R1-R10. (Pubitemid 40252861)