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

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dc.contributor.author Sorheim, O.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Menninen, M.
dc.contributor.author Warren, K.E.
dc.contributor.author Kropf, Donald H.
dc.date.accessioned 2010-04-15T21:44:26Z
dc.date.available 2010-04-15T21:44:26Z
dc.date.issued 2010-04-15T21:44:26Z
dc.identifier.uri http://hdl.handle.net/2097/3619
dc.description.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. 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 Shelf life en_US
dc.subject Packaging en_US
dc.subject Quality en_US
dc.subject Oxygen en_US
dc.title Effects of modified atmosphere packaging and carcass chill rate on pork loins en_US
dc.type Conference paper en_US
dc.date.published 1990 en_US
dc.citation.epage 114 en_US
dc.citation.spage 112 en_US
dc.description.conference Swine Day, Manhattan, KS, November 15, 1990 en_US
dc.contributor.authoreid dkropf en_US
dc.contributor.authoreid hhunt en_US


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