Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops

The objective of this study was to evaluate the effects of CO-MAP compared to traditional high oxygen MAP (HiOx-MAP) packaging and enhanced with different phosphate on enhanced pork quality. Pork loins were enhanced to 10.5% over initial weight to contain 0.3% salt and 0.4% phosphate (either sodium...

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Veröffentlicht in:	Meat science 2006-12, Vol.74 (4), p.704-709
Hauptverfasser:	Wicklund, R.A., Paulson, D.D., Tucker, E.M., Stetzer, A.J., DeSantos, F., Rojas, M., MacFarlane, B.J., Brewer, M.S.
Format:	Artikel
Sprache:	eng
Schlagworte:	appearance (quality) Biological and medical sciences carbon dioxide Carbon monoxide Case-ready chops color consumer surveys cooking quality cooking yield flavor Food industries food packaging Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport marinating meat aging Meat and meat product industries meat quality metaphosphates Modified atmosphere packaging nitrogen off odors oxygen Pork shelf life sodium tripolyphosphate
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