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EFFECT OF MODIFIED ATMOSPHERES ON THE SHELF LIFE OF PORK CHOPS.

Author(s) : ANJANEYULU A. S. R., SMIDT H. D.

Type of article: Article

Summary

PORK CHOPS WERE STORED AT 275 K (2 DEG C). THE ATMOSPHERES USED WERE: 1) AIR FILLED (CONTROL) ; 2) VACUUM (95%) ; 3) HIGH VACUUM (99.9%) ; 4) CARBON DIOXIDE ; 5) NITROGEN AND 6) N2 O. THERE WERE NO REMARKABLE CHANGES IN PH OF FRESH PORK DURING STORAGE REGARDLESS OF ATMOSPHERIC ENVIRONMENT. THE REDNESS DECREASED EXCEPT IN HIGH VACUUM. THE CHOPS HAD ACCEPTABLE SMELL UP TO 9TH DAY STORED IN AIR, N2 AND N2 O, UP TO 13TH DAY IN VACUUM AND HIGH VACUUM PACKED SAMPLES AND EVEN UP TO 16TH DAY FOR CO2 ENRICHED PACKS. N2 OR N2 O DID NOT INHIBIT THE RATE OF BACTERIAL GROWTH.

Details

  • Original title: EFFECT OF MODIFIED ATMOSPHERES ON THE SHELF LIFE OF PORK CHOPS.
  • Record ID : 1987-0548
  • Languages: English
  • Publication date: 1986/03
  • Source: Source: J. Food Sci. Technol.
    vol. 23; n. 2; 88-90; 2 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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