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Pork loins stored in carbon dioxide. Colour and microbiological shelf life.

[In German. / En allemand.]

Author(s) : SORHEIM O., GRINI J. A., NISSEN H., ANDERSEN H. J., LEA P.

Type of article: Article

Summary

After 12 days storage loin sections in 1, 2.8 or 4% O2 had all developed a gray surface and a discoloured rim zone of the meat approximately proportional to the O2 concentration. No discoloration was detected on sections stored in an O2-free atmosphere for up to 6 weeks. Sections in 4% O2 were rejected because of off-odour after 4 weeks, while sections in 0% O2 were acceptable for odour after 6 weeks. For sections packaged in residual O2, the time for developing discoloration was shorter than the microbiological shelf life. Oxygen absorbers, used to obtain the O2-free atmosphere, were effective in maintaining the pink colour and extending the microbiological shelf life of pork.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1996-0325
  • Languages: German
  • Source: Fleischwirtschaft - vol. 75 - n. 5
  • Publication date: 1995/05
  • Document available for consultation in the library of the IIR headquarters only.

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