No Risk from Packaged Meat COPs, Says Study

A new study has revealed cholesterol oxidation products (COPs) associated with packaged fresh meat pose no risk to human health.

COP intake by consumers from fresh meat packaged in a controlled atmosphere is marginally higher than normal, Germany’s Federal Institute for Risk Assessment said.

The report said cholesterol, which is present in many foods of animal origin, oxidises when it is exposed to oxygen and forms COPs.

The higher the oxygen concentration, as in controlled atmosphere packaging, the faster the rate of cholesterol oxidation.

Meat in a controlled atmosphere with elevated oxygen concentration helps it to retain the product’s red colour as the oxygen binds to the muscle pigment, according to foodproductiondaily.com.