期刊
MEAT SCIENCE
卷 71, 期 4, 页码 696-705出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2005.05.013
关键词
pork loin; modified atmosphere packaging; color; microbial evaluation
Pork loin samples were stored (4 degrees C) in nylon polyethylene plastic bags using different modified atmospheres packaging (MAP): vacuum, 100% CO2 99% CO2 + 1% CO, 100% O-2 or 100% CO followed by vacuum. Throughout the storage period Pseudomonas growth was limited in loins packaged in all MAPs evaluated, except for 100% O-2. Psychrotrophs reached 10(7) CFU g(-1) after 20 days of storage except for the loin samples in 100% O-2 MAP that present count above 10(8) CFU g(-1). The 1% CO/99% CO2 atmosphere was best for preserving the desirable pork loin color and the L* and a* values remained similar to the fresh meat values using this MAP. Pork loins in 99% CO2/1% CO MAP obtained the highest consumer acceptance scores after 24 h of storage. These samples and those treated with CO and then vacuum packaged received the greatest acceptance scores even after 20 days of storage. (C) 2005 Elsevier Ltd. All rights reserved.
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