ShareEFFECT OF OXYGEN -AND CARBON DIOXIDE-ENRICHED ATMOSPHERES ON SHELF-LIFE EXTENSION OF REFRIGERATED GROUND PORK.
Author(s) : LOPEZ LORENZO P.
Type of article: Article
Summary
GROUND PORK IS STORED AT 274 K (1 C) IN OXYGEN-AND CARBON DIOXIDE-ENRICHED ATMOSPHERES. HIGH O2 LEVELS (80 TO 100%) HAVE A LOWERING EFFECT ON MYOGLOBIN OXIDATION AND INCREASE THE TIMEREQUIRED FOR THE FORMATION OF METMYOGLOBIN. A 20% CO2 LEVEL CONSIDERABLY REDUCES THE OXIDATION RATE OF LIPIDS AND INCREASES THE TIME REQUIRED FOR REACHING A TBA INDEX EQUAL TO 5. TOCOPHEROL AND ASCORBIC ACID ARE EFFICACIOUS INHIBITING AGENTS FOR LIPIDIC OXIDATION BUT CITRIC ACID IS NOT. (Bull. bibliogr. CDIUPA, FR., 14, N.4, APR. 1980, 83, 142173.
Details
- Original title: EFFECT OF OXYGEN -AND CARBON DIOXIDE-ENRICHED ATMOSPHERES ON SHELF-LIFE EXTENSION OF REFRIGERATED GROUND PORK.
- Record ID : 1981-0124
- Languages: English
- Source: Meat Sci. - vol. 4 - n. 2
- Publication date: 1980
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Indexing
- Themes: Meat and meat products
- Keywords: Vitamin C; Oxygen; Oxidation; Modified atmosphere; Mince; Lipid; Meat; Chilling; Pork
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