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THE EFFECTS OF SPRAY CHILLING AND VACUUM PACKAGED STORAGE ON PURGE LOSSES AND THE RETAIL PROPERTIES OF PORK.

Author(s) : JEREMIAH L. E., JONES S. D. M.

Type of article: Article

Summary

THE EFFECTS OF 10 HOURS OF SPRAY CHILLING AND UP TO 42 DAY VACUUM PACKAGED STORAGE WERE EVALUATED. SPRAY CHILLING DID NOT AFFECTANY OF THE RETAIL PROPERTIES OF LOIN CHOPS AND ONLY INFLUENCED PURGE LOSSES FROM LOINS AFTER 42 DAYS OF STORAGE. MUSCLE COLOUR MEASUREMENTS INDICATED THAT VACUUM PACKAGED STORAGE INCREASED THE REDNESS AND YELLOWNESS OF CHOPS WHEN PLACED ON RETAIL DISPLAY. INCREASES OF THE VACUUM PACKAGED STORAGE INCREASED SURFACE DISCOLOURATION AFTER 2 DAYS OR MORE AND EXTENDED RETAIL DISPLAY INCREASED SURFACE DISCOLOURATION ON ALL CHOPS. SIGNIFICANT TREATMENT DIFFERENCES WERE NOTOBSERVED IN RETAIL CASE-LIFE AFTER ANY OF THE STORAGE INTERVALS EVALUATED. HOWEVER, CHOPS FROM SPRAY CHILLED CARCASSES USUALLY HAD A SHORTER RETAIL CASE-LIFE THAN CONVENTIONALLY CHILLED COUNTERPARTS. IN ADDITION, RETAIL CASE-LIFE DECREASED WITH STORAGE TIME, REGARDLESS OF THE CHILLING TREATMENT UTILIZED.

Details

  • Original title: THE EFFECTS OF SPRAY CHILLING AND VACUUM PACKAGED STORAGE ON PURGE LOSSES AND THE RETAIL PROPERTIES OF PORK.
  • Record ID : 1990-1096
  • Languages: English
  • Source: Journal of Food Protection - vol. 52 - n. 7
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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