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EFFECTS OF PACKAGING AND PROCESSING PROCEDURES ON THE QUALITY AND SHELF LIFE OF FRESH PORK LOINS.

Author(s) : WEAKLEY D. F.

Type of article: Article

Summary

30 CROSSBRED HOGS WERE SLAUGHTERED AND THE LONGISSIMUS MUSCLE FROM THE LEFT SIDE WAS REMOVED AND DIVIDED INTO 2 EQUAL SECTIONS WITHIN 20 MIN POSTMORTEM (HP) AND THOSE FROM THE RIGHT SIDE WERE REMOVED AND DIVIDED 24 HR POSTMORTEM. ONE-HALF OF THE MUSCLE FROM EACH SIDE WAS WRAPPED IN PARCHMENT PAPER (PP) AND THE OTHER HALF WAS VACUUM PACKAGED (VP) AND LOIN SECTIONS WERE ASSIGNED TO STORAGE INTERVALS OF 0, 7, 14, 21 OR 28 DAYS. AT THE END OF EACH STORAGE PERIOD, LOINS WERE EVALUATED FOR MOISTURE LOSS, BACTERIAL LEVELS, OFF-ODOUR, SENSORY PROPERTIES AND RETAIL CASE DISPLAY. VP AND HP TREATMENTS HAD REDUCED MOISTURE LOSS. OFF-ODOUR SCORES WERE HIGHER FOR PP WRAPPED LOINS ON DAY 14. FEW PALATABILITY DIFFERENCES WERE OBSERVED WITH PACKAGING AND PROCESSING TREATMENTS.

Details

  • Original title: EFFECTS OF PACKAGING AND PROCESSING PROCEDURES ON THE QUALITY AND SHELF LIFE OF FRESH PORK LOINS.
  • Record ID : 1986-2335
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 2; 1986.03-04; 281-283; 1 fig.; 3 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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