Effects of modified atmosphere packaging and carcass chill rate on pork loins

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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.
Conference paper
Publication Date: 1990
Conference: Swine Day, Manhattan, KS, November 15, 1990
Starting Page: 112, Ending Page: 114
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

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Abstract:

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.

Keywords: Swine; Pork; Shelf life; Packaging; Quality; Oxygen

URL for this item: http://hdl.handle.net/2097/3619

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