Static, Controlled (CO2) Atmosphere Packaging of Retail Ready Pork |
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| Authors: | R. A. HOLLEY,C. GARIÉ PY,P. DELAQUIS,G. DOYON,J. GAGNON |
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| Affiliation: | Author Holley is with the Dept. Food Science, Univ. of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2. Authors Gariépy, Doyon, and Gagnon are with the Food Research &Development Centre, Agriculture Canada, 3600, Casavant Blvd. West, St. Hyacinthe, Quebec, Canada J2S 8E3. Author Delaquis is with the Research Station, Agriculture Canada, Summer/and, British Columbia, Canada VOH 1ZO. |
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| Abstract: | ![]()
Wrapped boneless pork loin roasts and slices were stored at 4°in bulk under constant CO2 concentrations of 50% and 100% for 1 and 2 wks. Samples stored under 50% CO2 for 2 wks could subsequently be displayed (aerobic) for 3 days without becoming unacceptable or for 6 days if previously held under 100% CO2 for 14 days. Aerobic shelf-life at 4°of the latter samples equalled that of fresh pork chops under simulated retail display. Physicochemical characteristics during storage did not limit acceptability. Reusable master packs have application for distribution of retail ready cuts under controlled atmosphere packaging. |
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| Keywords: | pork controlled atmosphere packaging CAP shelf-life retail pork |
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