Bone‐in pork loins (n = 45) were selected from a commercial facility, subjected to one of three gas flush packaging treatments: NC: 75% N2, 25% CO2; ONC1: 45% 02, 35% N2, 20% CO2; ONC2: 66% O2, 9% N2, 25% CO2, and stored for 7, 14 or 21 days at 0±2C. After storage, treatment and storage effects on visual evaluations, storage characteristics, microbial analysis and retail display characteristics were determined. The ONC1 and ONC2treated loins had less discoloration after 21 days than NC treated loins, and NC treated chops had the least desirable retail display characteristics (P < 0.05). Fewer (P < 0.05) lactic acid producing bacteria (day 21) were found on NC treated loins, resulting in chops with a shorter retail shelf‐life. These results indicate that higher oxygen levels (45 and 66%) are necessary for the modified atmosphere storage of fresh pork loins for 21 days.
|Number of pages||11|
|Journal||Journal of Muscle Foods|
|State||Published - Jul 1994|