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dc.citation.epage114en_US
dc.citation.spage112en_US
dc.contributor.authorSorheim, O.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorMenninen, M.
dc.contributor.authorWarren, K.E.
dc.contributor.authorKropf, Donald H.
dc.contributor.authoreiddkropfen_US
dc.contributor.authoreidhhunten_US
dc.date.accessioned2010-04-15T21:44:26Z
dc.date.available2010-04-15T21:44:26Z
dc.date.issued2010-04-15T21:44:26Z
dc.date.published1990en_US
dc.description.abstractUse 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.description.conferenceSwine Day, Manhattan, KS, November 15, 1990en_US
dc.identifier.urihttp://hdl.handle.net/2097/3619
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfSwine day, 1990en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 91-189-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 610en_US
dc.subjectSwineen_US
dc.subjectPorken_US
dc.subjectShelf lifeen_US
dc.subjectPackagingen_US
dc.subjectQualityen_US
dc.subjectOxygenen_US
dc.titleEffects of modified atmosphere packaging and carcass chill rate on pork loinsen_US
dc.typeConference paperen_US

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