{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T15:32:32Z","timestamp":1790436752158,"version":"4.1.0"},"reference-count":60,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2024,9,14]],"date-time":"2024-09-14T00:00:00Z","timestamp":1726272000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100017030","name":"Australian Meat Processor Corporation","doi-asserted-by":"publisher","award":["2016-1438"],"award-info":[{"award-number":["2016-1438"]}],"id":[{"id":"10.13039\/501100017030","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Over 21 days of cold storage, the quality and microbial composition of beef steaks in response to different high-CO2 packaging conditions achieved by flushing gas mixtures or embedding gas emitters into the packages were studied. The results revealed that the high levels of CO2, achieved by either the gas flushing or the CO2 emitter pads, effectively controlled the number of aerobic counts. The headspace CO2 increased quickly in response to using the CO2 emitter pads, and the meat samples presented different pH levels and surface color (a* and b*) values compared to the samples packaged with the gas flushing technique. Excessive accumulation of gas in the packages that contained CO2 emitters resulted in package swelling and higher levels of drip loss. The longest overall quality and attractive red color of the meat samples were observed when the packages were initially flushed with the headspace gas mixture containing high levels of oxygen. Overall, using CO2 emitters for meat packaging can be suggested when a topfilm with proper permeability to O2 and CO2 gases is used to regulate the internal CO2\/O2 and gas\/product ratios.<\/jats:p>","DOI":"10.3390\/foods13182913","type":"journal-article","created":{"date-parts":[[2024,9,16]],"date-time":"2024-09-16T07:36:00Z","timestamp":1726472160000},"page":"2913","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Microbial and Quality Attributes of Beef Steaks under High-CO2 Packaging: Emitter Pads versus Gas Flushing"],"prefix":"10.3390","volume":"13","author":[{"given":"Seyed Mohammad Hassan","family":"Mortazavi","sequence":"first","affiliation":[{"name":"Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne 3000, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mandeep","family":"Kaur","sequence":"additional","affiliation":[{"name":"Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne 3000, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Asgar","family":"Farahnaky","sequence":"additional","affiliation":[{"name":"Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne 3000, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6508-0185","authenticated-orcid":false,"given":"Peter Joseph","family":"Torley","sequence":"additional","affiliation":[{"name":"Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne 3000, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrew Mark","family":"Osborn","sequence":"additional","affiliation":[{"name":"Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne 3000, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,14]]},"reference":[{"key":"ref_1","unstructured":"Bevilacqua, A., Corbo, M.R., and Sinigaglia, M. 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