The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality
A total of 48 pork loin section (1 kg) with normal inherent muscle quality were utilized to evaluate and compare the effects of a vacuum packaging system and a CO 2 controlled atmosphere packaging system on keeping quality of chilled pork stored at −1·5°C. Results indicated based upon appearance CO...
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| Veröffentlicht in: | Meat science 1995, Vol.40 (1), p.79-92 |
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| container_title | Meat science |
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| creator | Jeremiah, L.E. Gibson, L.L. Argnosa, G.C. |
| description | A total of 48 pork loin section (1 kg) with normal inherent muscle quality were utilized to evaluate and compare the effects of a vacuum packaging system and a CO
2 controlled atmosphere packaging system on keeping quality of chilled pork stored at −1·5°C. Results indicated based upon appearance CO
2 packaged porl loin had a storage life of greated than 15 weeks and vacuum packaged pork loid had a storage life of slightly over 12 weeks. However, off-flavor development coinciding with lactic acid bacteria reaching maximum numbers presently restricts the actual storage life of pork loin stored at −1·5°C to 9 weeks in both packaging treatments. Therefore, if microbial contamination on the commercial product can be reduced significantly to prevent spoilage organisms, including lactics, from rapidly growing to maximum numbers, storage life of pork loin at −1·5°C can be extended sufficiently to accomodate all domestic and export applications using either vacuum or CO
2 packaging. |
| doi_str_mv | 10.1016/0309-1740(94)00025-3 |
| format | Article |
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2 packaged porl loin had a storage life of greated than 15 weeks and vacuum packaged pork loid had a storage life of slightly over 12 weeks. However, off-flavor development coinciding with lactic acid bacteria reaching maximum numbers presently restricts the actual storage life of pork loin stored at −1·5°C to 9 weeks in both packaging treatments. Therefore, if microbial contamination on the commercial product can be reduced significantly to prevent spoilage organisms, including lactics, from rapidly growing to maximum numbers, storage life of pork loin at −1·5°C can be extended sufficiently to accomodate all domestic and export applications using either vacuum or CO
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2 packaged porl loin had a storage life of greated than 15 weeks and vacuum packaged pork loid had a storage life of slightly over 12 weeks. However, off-flavor development coinciding with lactic acid bacteria reaching maximum numbers presently restricts the actual storage life of pork loin stored at −1·5°C to 9 weeks in both packaging treatments. Therefore, if microbial contamination on the commercial product can be reduced significantly to prevent spoilage organisms, including lactics, from rapidly growing to maximum numbers, storage life of pork loin at −1·5°C can be extended sufficiently to accomodate all domestic and export applications using either vacuum or CO
2 packaging.</description><subject>Biological and medical sciences</subject><subject>controlled atmospheres</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat and meat product industries</subject><subject>pork</subject><subject>storage quality</subject><subject>vacuum packaging</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNp90U1v1DAQBmALgei28A8Q-IBUOATGH8nGFyRU8SVV4kB7RJbXHu-aTeLUTir13-N0lz3iiw9-xjN6h5BXDD4wYM1HEKAqtpbwTsn3AMDrSjwhK9auRSWZaJ-S1YmckfOc_xTEBG-fkzPOoVaKsxX5fbNDGgbfzThYpNFTG4cpxa5DR83UxzzuMCE1g6P3xs5zT0dj92Ybhi2dxzhQuwuPeIxpT_eI4_JyN5suTA8vyDNvuowvj_cFuf365ebqe3X989uPq8_XlZVMTlUZZ6O4N2vrQFnkHFsGBlpE4YREXm8aWXsmhfUOXC0Za1zDsPFSSAWNEBfk8vDvmOLdjHnSfcgWu84MGOesFfAWVDlFyoO0Keac0Osxhd6kB81AL7nqJTS9hKaV1I-56qXB62ODedOjOxX9C7KAt0dgsjWdT2awIZ-ckLUSwAt7c2DeRG22qZDbX7ysBVgNBUERnw4CS173AZPONiy7cSGhnbSL4f-j_gU-eZzV</recordid><startdate>1995</startdate><enddate>1995</enddate><creator>Jeremiah, L.E.</creator><creator>Gibson, L.L.</creator><creator>Argnosa, G.C.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>1995</creationdate><title>The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality</title><author>Jeremiah, L.E. ; Gibson, L.L. ; Argnosa, G.C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c414t-220b92fa7cd09ce22e810a08ee3d34e25b645f143cfd0d54116d61e6f43490633</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>Biological and medical sciences</topic><topic>controlled atmospheres</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat and meat product industries</topic><topic>pork</topic><topic>storage quality</topic><topic>vacuum packaging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jeremiah, L.E.</creatorcontrib><creatorcontrib>Gibson, L.L.</creatorcontrib><creatorcontrib>Argnosa, G.C.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jeremiah, L.E.</au><au>Gibson, L.L.</au><au>Argnosa, G.C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1995</date><risdate>1995</risdate><volume>40</volume><issue>1</issue><spage>79</spage><epage>92</epage><pages>79-92</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>A total of 48 pork loin section (1 kg) with normal inherent muscle quality were utilized to evaluate and compare the effects of a vacuum packaging system and a CO
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2 packaged porl loin had a storage life of greated than 15 weeks and vacuum packaged pork loid had a storage life of slightly over 12 weeks. However, off-flavor development coinciding with lactic acid bacteria reaching maximum numbers presently restricts the actual storage life of pork loin stored at −1·5°C to 9 weeks in both packaging treatments. Therefore, if microbial contamination on the commercial product can be reduced significantly to prevent spoilage organisms, including lactics, from rapidly growing to maximum numbers, storage life of pork loin at −1·5°C can be extended sufficiently to accomodate all domestic and export applications using either vacuum or CO
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| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 1995, Vol.40 (1), p.79-92 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902809999 |
| source | Elsevier ScienceDirect Journals Complete |
| subjects | Biological and medical sciences controlled atmospheres Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries pork storage quality vacuum packaging |
| title | The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality |
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