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

Sorheim, O.; Hunt, Melvin C.; Menninen, M.; Warren, K.E.; Kropf, Donald H.
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
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
Date: 1990
Conference paper
Record URL: http://hdl.handle.net/2097/3619
 

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