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Physical, chemical and sensory changes in irradiated fresh pork packaged in modified atmosphere.

Author(s) : LAMBERT A. D., SMITH J. P., DODDS K. L.

Type of article: Article

Summary

The effects of irradiation dose, headspace oxygen and storage temperature on the physical, chemical and sensory changes in fresh pork were studied. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5 deg C and from less than 2 to 2 days at 25 deg C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product.

Details

  • Original title: Physical, chemical and sensory changes in irradiated fresh pork packaged in modified atmosphere.
  • Record ID : 1993-2696
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 6
  • Publication date: 1992/11
  • Document available for consultation in the library of the IIR headquarters only.

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