Effects of modified atmosphere packaging and carcass chill rate on pork loins
| dc.citation.epage | 114 | en_US |
| dc.citation.spage | 112 | en_US |
| 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.contributor.authoreid | dkropf | en_US |
| dc.contributor.authoreid | hhunt | en_US |
| 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.date.published | 1990 | en_US |
| 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.description.conference | Swine Day, Manhattan, KS, November 15, 1990 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/3619 | |
| 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 |
