Apparatus for extending shelf-life of meat and poultry and method of using the same

A method for packaging meat or poultry to preserve metmyoglobin (MRA) enzyme, the method comprising the steps of:

• packaging meat cuts or full poultry birds or bird pieces, inside or outside of a retail meat tray, inside a master bag used for storage and transport;
• flushing oxygenated air from the master bag to obtain an initial atmosphere containing less than 1% residual oxygen;
• injecting into the master bag a CO2 gas rich mixture of greater than or equal to 50% CO2 and balance nitrogen;
• sealing an oxygen scavenger within the master bag, the oxygen scavenger, based on first order oxygen absorption rate using Arrhenius equation, facilitates absorbing the residual oxygen with an absorption capacity in a range from 10 mL to 1000 mL per pound of meat sealed within the master bag so that reduces a residual oxygen level to 0 ppm within 24 hours of sealing;
• sealing a CO2 generator for generating CO2 with a CO2 generating capacity of at least 100 mL per pound of meat or poultry within 7 days of sealing within the master bag;
• sealing the master bag;
• and
• storing the master bag at a temperature between 28°-42° F.

A method for packaging meat or poultry in a zero-oxygen storage environment to preserve metmyoglobin (MRA) enzyme, the method comprising the steps of:

• packaging meat or poultry cuts on a meat or poultry tray having a gas-impermeable film sealed over a top of the meat or poultry tray;
• or
• packaging meat or full poultry birds or bird pieces in a master bag without trays;
• sealing said meat or poultry tray or meat or full poultry birds or bird pieces in a CO2 gas rich environment of at least 50% CO2 minimizing trapped oxygen to no more than 5% residual oxygen;
• placing an oxygen scavenger within the master bag, the oxygen scavenger, based on first order oxygen absorption rate using Arrhenius equation, facilitates absorbing the residual oxygen with an absorption capacity in a range from 10 mL to 1000 mL per pound of meat sealed within the master bag so that reduces a residual oxygen level to 0 ppm within 24 hours of sealing;
• sealing said master bag;
• and
• storing said meat or poultry tray at a temperature between 28°-42° F.