A preliminary investigation on the effects of a hot water shrink tunnel and chill tank following vacuum packaging on commercial pork quality and bacteria growth | Zendy

H. Vargas | Zendy; B. M. Bohrer | Zendy

Open Access

A preliminary investigation on the effects of a hot water shrink tunnel and chill tank following vacuum packaging on commercial pork quality and bacteria growth

Author(s) -

H. Vargas,

B. M. Bohrer

Publication year - 2018

Publication title -

canadian journal of animal science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.377

H-Index - 64

eISSN - 1918-1825

pISSN - 0008-3984

DOI - 10.1139/cjas-2017-0151

Subject(s) - vacuum packing , bacterial growth , purge , bacteria , food science , environmental science , waste management , chemistry , biology , engineering , genetics

This research focused on establishing the effects of a hot water shrink tunnel and chill tank following vacuum packaging on pork quality and bacteria growth. These preliminary results showed advantages in water-holding capacity (as assessed with purge loss), yet minimal effects on bacterial growth of pork products when using a hot water shrink tunnel and chill tank following vacuum packaging.

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