The standard method of determining microbial populations in meats involves time-consuming microbial plate counts. Because of this there is interest in estimating microbial populations by faster instrument measurements, such as dissolved CO2.
Therefore, to see if instrument measurements work for estimating microbial populations, the objectives of this study were to determine the dissolved CO2 and O2 concentrations in the purge of vacuum-packaged (VP) pork chops over 60 days of storage and how they relate to microbial populations and shelf life.