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STORAGE LIFE OF PORK CHOPS IN CO2-CONTAINING ATMOSPHERES.

Author(s) : SPAHL A., REINECCIUS G., TATINI S.

Type of article: Article

Summary

PORK CHOPS WERE PACKAGED IN A CONTROLLED ATMOSPHERE AND THEN STORED AT EITHER 275 OR 278 K (2 OR 5 DEG C). CHANGES IN GAS COMPOSITION, MICROBIOLOGICAL COUNTS AND SENSORY QUALITY WERE MONITORED TILL 37 DAYS OF STORAGE. THE CO2 PERCENT COMPOSITION IN THE PACKAGES INCREASED GREATLY DURING STORAGE WHILE O2 AND N2 SHOWED CORRESPONDING DECREASES. THE BEST ENVIRONMENT IN EXTENDING SENSORY ACCEPTABILITY WAS 100% CO2 AND FOR EXTENDING SHELF LIFE AT BOTH 275 AND 278 K WERE THOSE CONTAINING ONLY CO2 AND N2. A TEMPERATURE INCREASE FROM 275 TO 278 K RESULTED IN GREATER INCREASES IN PSYCHROTROPH GROWT H IN THE CONTROL ENVIRONMENT (AIR) THAN IN THE CO2-CONTAINING ENVIRONMENTS.

Details

  • Original title: STORAGE LIFE OF PORK CHOPS IN CO2-CONTAINING ATMOSPHERES.
  • Record ID : 1982-0859
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 9
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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