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Effects of Packaging and Processing Procedures on the Quality and Shelf Life of Fresh Pork Loins
Author(s) -
WEAKLEY DAVID F.,
McKEITH FLOYD K.,
BECHTEL PETER J.,
MARTIN SCOTT E.,
THOMAS DAVID L.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11109.x
Subject(s) - loin , vacuum packing , palatability , food science , shelf life , odor , moisture , chemistry , longissimus , longissimus muscle , zoology , biology , organic chemistry
ABSTRACT Thirty crossbred hogs were slaughtered and the longissimus muscle from the left side was removed and divided into two equal sections within 20 min postmortem (HP) and those from the right side were removed and divided 24 hr postmortem(CP). One‐half of the muscle from each side was wrapped in parchment paper (PP) and the other half was vacuum packaged (VP) and loin sections were assigned to storage intervals of 0, 7, 14, 21, or 28 days. At the end of each storage period, loins were evaluated for moisture loss, bacterial levels, off‐odor, sensory properties and retail case display. VP and HP treatments had reduced moisture loss (P<0.05). Off‐odor scores were higher (P<0.05) for PP wrapped loins on day 14. Few palatability differences were observed with packaging and processing treatments. Vacuum packaging had positive effects on the storage and retail display characteristics of fresh pork.