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A COMPARISON OF MODIFIED ATMOSPHERE AND VACUUM SKIN PACKING FOR THE STORAGE OF RED MEATS.

Author(s) : TAYLOR A. A., DOWN N. F., SHAW B. G.

Type of article: Article

Summary

BEEF AND PORK LOIN STEAKS STORED AT 273 K (0 DEG C) IN MODIFIED ATMOSPHERE PACKS (MAP), CONTAINING 75% O2 AND 25% CO2, DEVELOPED AN INITIAL BRIGHT RED (BEEF) OR PINK (PORK) COLOUR, WHICH GRADUALLY CHANGED TO BROWNISH-RED OR -PINK AFTER 12 DAYS ; SIMILAR SAMPLES IN VACUUM SKIN PACKS (VSP) REMAINED PURPLE-RED. OFF-ODOURS DEVELOPED MORE RAPID-LY IN MAP (8-12 DAYS). EVIDENCE OF RANCIDITY, USING THIOBARBITURIC ACID ASSAY, WAS DEMONSTRATED IN MAP BEEF AFTER APPROXIMATELY 8 DAYS, BUT NOT IN VSP. DRIP LOSSES IN MAP INCREASED AFE A G VSP. PHYSICAL TEXTURE OF BEEF WAS UNAFFECTED BY PACKAGING METHOD, BUT PORK IN VSP WAS SIGNIFICANTLY MORE TENDER.

Details

  • Original title: A COMPARISON OF MODIFIED ATMOSPHERE AND VACUUM SKIN PACKING FOR THE STORAGE OF RED MEATS.
  • Record ID : 1991-0225
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 25 - n. 1
  • Publication date: 1990/02
  • Document available for consultation in the library of the IIR headquarters only.

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