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Bone-in pork loins: modified atmosphere packaging to extend shelf-life

Warren, K.E.; Hunt, M.C.; Marksberry, C.L.; Sorheim, O.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)

Modified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas composition, as well as the influence of fat trim level and location of loin in the box on shelf life characteristics. ...
The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky

Lobaton-Sulabo, April Shayne S. (Kansas State University, 2009)

To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), ...
Effects of modified atmosphere packaging and carcass chill rate on pork loins

Kropf, D.H.; Sorheim, O.; Hunt, M.C.; Menninen, M.; Warren, K.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)

Use of 10% oxygen in a modified gas atmosphere package resulted in more off-odor, higher microbial counts, and a less desirably colored loin and loin chops. Furthermore, it reduced chop display life and is not recommended.
High carbon dioxide, modified-atmosphere packaging (MAP) for beef steaks

Luchsinger, S.E.; Hunt, M.C.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)

To determine the effects of storage in a high-carbon dioxide, modified-atmosphere package (MAP) on shelf life, beef strip steaks were packaged under 30% CO2-70% N2 and stored for up to 42 days at 30 or 38 ̊F. ...
Vacuum-packaged versus conventionally packaged ground beef: the influence of packaging on consumer acceptance and flavor characteristics

Lynch, N.M.; Kastner, C.L.; Caul, J.F.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1985)

Vacuum-packaged ground beef was compared to a conventionally packaged (polyvinyl chloride) product to determine consumer flavor and aroma preferences. In addition, flavor characteristics were described and quantified by ...

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