SharePHYSICAL AND SENSORY CHARACTERISTICS OF PORK LOINS STORED IN VACUUM OR MODIFIED ATMOSPHERE PACKAGES.
Author(s) : HALL L. C.
Type of article: Article
Summary
WHOLESALE PORK LOINS WERE EITHER VACUUM-PACKAGED, PACKAGED IN AN ATMOSPHERE OF 20% CO2+ 80% NITROGEN OR PACKAGED IN AN ATMOSPHERE OF 40% CO2+ 60% NITROGEN. AFTER STORAGE, THE PRIMAL CUTS WERE EVALUATED VISUALLY FOR MUSCLE COLOR, FAT COVER APPEARANCE, OFF-ODOR, LEAN SURFACE DISCOLORATION AND OVERALL APPEARANCE. CUTS WERE EVALUATED AFTER 5 DAYS IN RETAIL SHOP. FEW SIGNIFICANT DIFFERENCES BETWEEN PACKAGING TREATMENTS WERE FOUND DURING THE STORAGE PERIOD FOR RETAIL DISPLAY.
Details
- Original title: PHYSICAL AND SENSORY CHARACTERISTICS OF PORK LOINS STORED IN VACUUM OR MODIFIED ATMOSPHERE PACKAGES.
- Record ID : 1981-0122
- Languages: English
- Source: Journal of Food Protection - vol. 43 - n. 4
- Publication date: 1980/04
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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THE STORAGE LIFE OF CHILLED PORK PACKAGED UNDER...
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- Languages : English
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- Date : 1989
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
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- Date : 1985
- Languages : English
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