Effects of modified atmosphere packaging and carcass chill rate on pork loins
Date
2010-04-15T21:44:26Z
Authors
Sorheim, O.
Hunt, Melvin C.
Menninen, M.
Warren, K.E.
Kropf, Donald H.
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
