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

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dc.contributor.author Warren, K.E.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Marksberry, C.L.
dc.contributor.author Sorheim, O.
dc.contributor.author Kropf, Donald H.
dc.date.accessioned 2010-04-15T21:43:59Z
dc.date.available 2010-04-15T21:43:59Z
dc.date.issued 2010-04-15T21:43:59Z
dc.identifier.uri http://hdl.handle.net/2097/3617
dc.description.abstract 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. Length of storage was the primary factor influencing shelf life of whole loins and their retail chops. Although microbial qualities was acceptable in loins stored up to d 19, sirloin and blade discoloration was obvious at 11-13 d. Storage for more than 11 d reduced the display life of retail chops to 1-2 d. Shelf life characteristics of bone-in pork loins were superior with this packaging system compared to more traditional systems. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 1990 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 91-189-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 610 en_US
dc.subject Swine en_US
dc.subject Pork en_US
dc.subject Packaging en_US
dc.subject CO2 en_US
dc.subject Shelf-life en_US
dc.subject Color en_US
dc.title Bone-in pork loins: modified atmosphere packaging to extend shelf-life en_US
dc.type Conference paper en_US
dc.date.published 1990 en_US
dc.citation.epage 111 en_US
dc.citation.spage 108 en_US
dc.description.conference Swine Day, Manhattan, KS, November 15, 1990 en_US
dc.contributor.authoreid hhunt en_US
dc.contributor.authoreid dkropf en_US


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