Vol. 9, Issue 4, Part J (2024)

Author(s): Dr. R Rajkumar

Abstract: The changes in the colour of fresh and stored turkey meat 4+10C were investigated in relation to modified atmosphere packaging (MAP), vacuum packaging, and aerobic packaging. MAP is composed of 80% oxygen and 20% carbon dioxide. Fresh and packed meat samples were analysed at various storage periods colour values were reviewed. The samples that were packaged in changed environment (MAP-80% oxygen and 20% carbon dioxide packaged samples) were found to have the greatest Munsell colour, hue, value, chroma, than vacuum and aerobic sealed samples. The results showed that modified Atmospheric environment (MAP-80% oxygen and 20% carbon dioxide packaged samples) could safely preserve the colour of the turkey meat up to seven days.