A preliminary investigation on the effects of a hot water shrink tunnel and chill tank following vacuum packaging on commercial pork quality and bacteria growth
This research focused on establishing the effects of a hot water shrink tunnel and chill tank following vacuum packaging on pork quality and bacteria growth. These preliminary results showed advantages in water-holding capacity (as assessed with purge loss), yet minimal effects on bacterial growth o...
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| Veröffentlicht in: | Canadian journal of animal science 2018-12, Vol.98 (4), p.893-897 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
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| Online-Zugang: | Volltext |
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| Zusammenfassung: | This research focused on establishing the effects of a hot water shrink tunnel and chill tank following vacuum packaging on pork quality and bacteria growth. These preliminary results showed advantages in water-holding capacity (as assessed with purge loss), yet minimal effects on bacterial growth of pork products when using a hot water shrink tunnel and chill tank following vacuum packaging. |
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| ISSN: | 0008-3984 1918-1825 |
| DOI: | 10.1139/cjas-2017-0151 |