Share

Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss.

Author(s) : SORHEIM O., KROPF D. H., HUNT M. C., KARWOSKI M. T., WARREN K. E.

Type of article: Article

Summary

Highlighting of the changes in CO2 concentration in gaseous atmospheres during storage of pork at 1 deg C for 22 days. Influence of the CO2, O2 and N2 content of the atmosphere on sensorial and instrumental evaluation of colour, psychrotrophic microorganism count, weight loss and flavour defects in pork.

Details

  • Original title: Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss.
  • Record ID : 1998-0358
  • Languages: English
  • Source: Meat Sci. - vol. 43 - n. 2
  • Publication date: 1996

Links


See other articles in this issue (1)
See the source

Indexing