Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork |
| |
| Authors: | T.R. Krause J.G. Sebranek R.E. Rust M.S. Honeyman |
| |
| Affiliation: | Authors are with the 215 Meat Lab, Iowa State Univ., Ames, Iowa 50011. Direct inquiries to author Sebranek (E-mail: ). |
| |
| Abstract: | ABSTRACT: Effects of carbon monoxide in modified-atmosphere packaging (MAP-CO) for pork were investigated. Eighty pork loins (40 injected, 40 uninjected) were used to evaluate color, microbial growth, rancidity, purge, and sensory quality of pork chops in 4 packaging environments (aerobic-overwrap, vacuum, MAP without CO, and MAP-CO). Treatments were evaluated during 36 d of refrigerated storage. Overall Hunter a values were significantly ( P < 0.001) greater in MAP-CO (11.25) than aerobic (6.93) packages. Sensory color values (100 point scale) were also greater for chops in MAP-CO (85.91) than aerobic (62.47) packages. However, MAP-CO did not reduce purge loss. Results showed that CO significantly improved color stability and sensory panel scores for both injected and noninjected pork chops. |
| |
| Keywords: | carbon monoxide MAP color pork |
|
|
