Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced,case-ready pork chops |
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| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China;2. Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China;3. College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050000, PR China;4. Chinese National Egg Engineering Research Center, Beijing DQY Agricultural Technology Co. ‘Ltd.’, Beijing 102115, PR China;5. Department of Food Science, Aarhus University, Blichers Allé 20, Postbox 50, 8830 Tjele, Denmark;1. Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand;2. Dairy Foods Team, Food and Bio-based Products Group, AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton, New Zealand;3. Food Assurance and Meat Science Team, Food and Bio-based Products Group, AgResearch, Hopkirk Research Institute, Massey University, Corner University Ave and Library Road, Palmerston North, New Zealand;1. LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Ghent, Belgium;2. NutriFOODchem, Research Group Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Ghent, Belgium |
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| Abstract: | The objective of this study was to evaluate the effects of CO-MAP compared to traditional high oxygen MAP (HiOx-MAP) packaging and enhanced with different phosphate on enhanced pork quality. Pork loins were enhanced to 10.5% over initial weight to contain 0.3% salt and 0.4% phosphate (either sodium tripolyphosphate STP] or a blend of STP and sodium hexametaphosphate) on a finished weight basis. Chops were cut, packaged in atmospheres containing 0.4% CO/30.0% CO2/69.6% N2 (CO-MAP) or 80% O2/20% CO2 (HiOx-MAP), aged in the dark, then placed in a lighted retail display case for 48 h. Chops packaged in CO-MAP were redder (higher Minolta a1 values) and darker (lower Minolta b1 values) than chops packaged in HiOx-MAP. Based on sensory scores, the CO-MAP chops were pinker than the HiOx chops after cooking. CO-MAP chops also experienced less purge loss than chops in HiOx-MAP. Results indicate that CO-MAP had no effect on flavor or consumer acceptability and only minimal effects on other characteristics. |
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