The SEM images of the packaging film clearly show that a biofilm
develops on the packaging film throughout the shelf life of a fresh
meat product. A protein layer developed first, followed by the matrix
of bacteria on top of that layer by day 15 in the storage period. This
causes a distinct two layer appearance to the biofilm and the spoilage
bacteria are found embedded within this biofilm. By day 45 and 60 of
the storage period, another protein layer begins to deposit on top of
the matrix because of the loose protein precipitating from the purge
and being released from the extensive spoilage of the pork chops. However,
the SEM images demonstrate there is a tri-phasic system involved
inside the vacuum-package to influence spoilage. It is the purge, the
meat product, and the biofilm and they interact together to influence
the spoilage composition and process.