P1: SFK/UKS BLBS102-c17 P2: SFK BLBS102-Simpson March 21, 2012 326 11:52 Trim: 276mm X 219mm Printer Name: Yet to Come Part 3: Meat, Poultry and Seafoods of 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 N2 and placed in cold storage at 0–5◦ C, stayed fresh for 4–7 days N2 or CO2 packaging did not prevent discoloration in frozen tuna fillets; better results were achieved by thawing the frozen tuna meat in an O2 atmosphere (Oka 1989) Packaging in atmospheres containing 4% or 9% O2 was inferior to packaging in air, as they promoted MMb formation Packaging in 70% O2 maintained the fresh red color of tuna dorsal muscle for storage periods less than 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 quantity of microorganisms present (Houben et al 1998), a concentration 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