days were found in the air and N2 packaged samples which would support lactic acid bacteria outgrowth. Similarly,
Coventry et al. (1998) reported that steaks in O2–CO2 atmospheres showed a relatively constant pH (5.5–5.6) compared with those in N2–CO2 atmospheres stored at 4 °C which exhibited significant (Pb0.01) decreases in pH (b5.0 after 2– 6 weeks).