What effects does oxygen degradation have on meat?
Oxygen exposure results in the degradation and spoilage of food products. The four main paths in which oxygen affects meat are colour oxidation, flavour oxidation, lipid/fat oxidation and microbiological spoilage. Colour change is the primary reason for regulating the oxygen content of meat packaging; it is an evident sign of aging and potential spoilage. Oxygen exacts an immediate colour change in meats, primarily a loss of redness in products such as ham or turkey, signifying the age or possible mishandling of the product. This initial colour change gives the meat an aged and undesirable appearance to consumers. While factors like temperature and packaging integrity play a role in the rate at which food degrades, oxygen is necessary for the growth of most pathogenic organisms responsible for meat spoilage. Although processed meats are formulated to combat the growth of anaerobic pathogens, the removal of oxygen is necessary to inhibit the growth of aerobic pathogens. Spoilage is defi
