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THE EFFECT OF A METHOD DESCRIBED AS HI-VAC PACKAGING ON THE STORAGE LIFE OF FRESH PORK.

[In German. / En allemand.]

Author(s) : BOHNSACK U., HÖPKE H. U.

Type of article: Article

Summary

IF PORK IS PACKED WITH A LOW BACTERIAL CONTENT, IF STORAGE TEMPERATURES DO NOT EXCEED 277 TO 278K (4 TO 5 DEGC) AND IF THE FILM WRAPPING IS SUFFICIENTLY IMPERMEABLE TO GAS, THE STORAGE LIFE OF THE MEAT CAN BE EXTENDED BY USING THE HI-VAC SYSTEM BY THE INHIBITING EFFECT THAT EXTREMELY LOW OXYGEN PARTIAL PRESSURE IN THE PACKS HAS ON GRAM-NEGATIVE ORGANISMS. THE ENZYMATIC PROCESSES ARE ALSO DELAYED. SUB-LETHAL DAMAGE TO ORGANISMS IS ALSO PROBABLE DURING THE EVACUATION PROCESS. LESS JUICE IS EXUDED FROM MEAT PACKED BY THE HI-VAC SYSTEM AND GREEN DISCOLORATION IN THE JUICE AND IN THE FATTY AND CONNECTIVE TISSUE IS LESS MARKED. THESE NEGATIVE COLOUR CHANGES ALSO OCCUR ONLY AFTER LONG STORAGE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-1596
  • Languages: German
  • Source: Fleischwirtschaft - vol. 62 - n. 1
  • Publication date: 1982/01
  • Document available for consultation in the library of the IIR headquarters only.

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