The effect of wholesale vacuum and 100% CO2 storage on the subsequent microbiological, colour and acceptability attributes of PVC-overwrapped pork loin chops |
| |
Authors: | E M Buys G L Nortj P L Steyn |
| |
Affiliation: | Meat Industry Centre, Irene Animal Production Institute, Irene 1675, South Africa Department of Microbiology and Plant Pathology, University of Pretoria, Pretoria 0001, South Africa |
| |
Abstract: | The shelf life of chops cut from pork loins, after either vacuum or 100% CO2 storage (0, 7 or 14 days), was determined. The PVC-overwrapped chops were assessed, following a shelf life study of 0, 2, 5 or 7 days at 0 or 5°C, regarding quality attributes such as microbiological contamination levels, colour and acceptability. The study indicated that according to the psychrotrophic counts, the PVC-overwrapped retail chops, from the vacuum as well as the 100% CO2 stored pork loins (0, 7 or 14 days), still attained a conventional shelf life of 3 days. Lactic acid bacteria and pseudomonads largely represented the psychrotrophic counts. No clear pattern could be detected regarding the colour scores except that the samples displayed at 0°C tended to retain colour longer. These samples were also judged to be more acceptable, although the determination of acceptability was subjective. |
| |
Keywords: | pork controlled atmosphere packaging vacuum packaging shelf life colour acceptability |
本文献已被 ScienceDirect 等数据库收录! |
|