Effects of brine and CO2 chilling systems on hot-processed vacuum-packaged pork

Quality, packaging and sensory attributes were evaluated for hot-processed boneless loin segments (blade-end and sirlon-end) and Boston shoulders that were brine, CO2 or conventionally chilled. The only pH or temperature differences (P less than 0.05) among processing treatments occurred at 3 hr pos...

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Veröffentlicht in:	Journal of food science 1989-03, Vol.54 (2), p.299-301
Hauptverfasser:	Wiley, E.L. (Univ. of Georgia, Athens, GA), Reagan, J.O, Carpenter, J.A, Anderson, J.B, Miller, M.F
Format:	Artikel
Sprache:	eng
Schlagworte:	ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE Biological and medical sciences CALIDAD CARNE DE CERDO DIOXIDO DE CARBONO DIOXYDE DE CARBONE EMBALAJE EN VACIO EMBALLAGE SOUS VIDE ENFRIAMIENTO Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries QUALITE REFROIDISSEMENT SALMUERA SAUMURE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS TRAITEMENT THERMIQUE TRATAMIENTO TERMICO VIANDE DE PORC
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