RETAIL APPEARANCE, ODOUR AND MICROBIOLOGICAL CHARACTERISTICS OF PORK LOIN CHOPS PACKAGED IN DIFFERENT OXYGEN-BARRIER FILMS AS AFFECTED BY LOIN STORAGE TREATMENT.

Type of article: Article

Summary

PORK LOINS WERE FABRICATED IMMEDIATELY (FRESH) OR STORED IN PARCHMENT PAPER FOR 6 DAYS OR STORED IN VACUUM PACKAGES FOR 8 DAYS. CHOPS WERE PACKAGED IN EITHER A HIGH OXYGEN-PERMEABLE (PVC) FILM OR A HIGH OXYGEN-BARRIER FILM (VACUUM) TO BE DISPLAYED 4 DAYS OR 2, 6 AND 10 DAYS, RESPECTIVELY. HIGH OXYGEN-BARRIER (HOB) FILM WAS SUPERIOR TO PVC FILM IN MAINTAINING DESIRABLE VISUAL PROPERTIES OF CHOPS. CHOPS HAD LESS OFF-ODOUR IN HOB FILM WHEN THEY WERE HELD NO LONGER THAN 3 OR 4 DAYS COMPARED TO EXTENDED PERIODS OF DISPLAY. CHOPS PACKAGED IN HOB FILM CAN BE DISPLAYED UP TO 6 DAYS. VISUAL SCORES FOR VACUUM-PACKAGED CHOPS WERE ACCEPTABLE FOR 10 DAYS FOR ALL STORAGE TREATMENTS.

Details

Original title: RETAIL APPEARANCE, ODOUR AND MICROBIOLOGICAL CHARACTERISTICS OF PORK LOIN CHOPS PACKAGED IN DIFFERENT OXYGEN-BARRIER FILMS AS AFFECTED BY LOIN STORAGE TREATMENT.
Record ID : 1986-0238
Languages: English
Source: Journal of Food Protection - vol. 48 - n. 6
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Oxygen; Odour; Microbiology; Vacuum; Meat; Organoleptic property; Pork; Shop; Packaging