Effects of modified atmosphere packaging and carcass chill rate on pork loins
Date
2010-04-15T21:44:26Z
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
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.
Description
Keywords
Swine, Pork, Shelf life, Packaging, Quality, Oxygen
