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Static, Controlled (CO 2 ) Atmosphere Packaging of Retail Ready Pork
Author(s) -
HOLLEY R. A.,
GARIÉPY C.,
DELAQUIS P.,
DOYON G.,
GAG J.
Publication year - 1994
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.1365-2621.1994.tb14699.x
Subject(s) - modified atmosphere , loin , food science , shelf life , atmosphere (unit) , environmental science , chemistry , physics , meteorology
Wrapped boneless pork loin roasts and slices were stored at 4°in bulk under constant CO 2 concentrations of 50% and 100% for 1 and 2 wks. Samples stored under 50% CO 2 for 2 wks could subsequently be displayed (aerobic) for 3 days without becoming unacceptable or for 6 days if previously held under 100% CO 2 for 14 days. Aerobic shelf‐life at 4°of the latter samples equalled that of fresh pork chops under simulated retail display. Physicochemical characteristics during storage did not limit acceptability. Reusable master packs have application for distribution of retail ready cuts under controlled atmosphere packaging.