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Changes in some physicochemical properties in pork meat stored under a non-modified atmosphere and a controlled atmosphere.

Zmiany wybranych wlasciwosci fizykochemicznych miesa wieprzowego przechowywanego w powietrzu i atmosferze gazów kontrolowanych.

Author(s) : KONDRATOWICZ J.

Type of article: Article

Summary

The effects of storage on certain physicochemical properties of pork meat packed in polyethylene PA/PE and stored over a period of 5 to 30 days vary according to whether they are stored under a non-modified atmosphere or a controlled atmosphere (95% of N2 and 5% of O2) at 2°C. In the first case, a higher content of dried upper mass, lower pH values (of the order of 0.1 of a unit), a lighter colour and better water retention is observed compared with meat maintained under a non-modified atmosphere for 15 days. Storage of meat under controlled atmosphere is a good method to preserve meat freshness for a longer period.

Details

  • Original title: Zmiany wybranych wlasciwosci fizykochemicznych miesa wieprzowego przechowywanego w powietrzu i atmosferze gazów kontrolowanych.
  • Record ID : 2004-2350
  • Languages: Polish
  • Source: Chlodnictwo - vol. 38 - n. 7
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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