Add to ORKGUse of 10% oxygen in a modified gas atmosphere package resulted in more off-odor, higher microbial counts, and a less desirably colored loin and loin chops. Furthermore, it reduced chop display life and is not recommended.; Swine Day, Manhattan, KS, November 15, 199
The effects of packaging atmosphere (aerobic, vacuum, MAP, or MAP-CO) on pork chops were investigate...
This study was concerned with effects of different commercial practices on quality of vacuum package...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
Modified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas ...
Use of 10% oxygen in a modified gas atmosphere package resulted in more off-odor, higher microbial ...
Irradiation and vacuum-packaging caused a more intense and stable red color in boneless pork chops. ...
<p>The objective of this research was to study the effects of modified atmosphere, associated with m...
Waste disposal and odor control are two important problems in pork production. The odor formerly was...
Castrates were predictably less efficient, had greater ADFI, and tended to have more BF than contemp...
Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chop...
A comparison was made of the effect of different gas headspace to meat ratio on quality of pork loin...
Longissimus samples from seven pork loins were used to determine display color stability when packag...
Swine have a great ability to grow and reproduce in a variety of environments and facilities. This a...
Eighty-one boneless pork loins were used to determine the influence of freezing and pH on Warner-Bra...
Modified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuu...
The effects of packaging atmosphere (aerobic, vacuum, MAP, or MAP-CO) on pork chops were investigate...
This study was concerned with effects of different commercial practices on quality of vacuum package...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
Modified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas ...
Use of 10% oxygen in a modified gas atmosphere package resulted in more off-odor, higher microbial ...
Irradiation and vacuum-packaging caused a more intense and stable red color in boneless pork chops. ...
<p>The objective of this research was to study the effects of modified atmosphere, associated with m...
Waste disposal and odor control are two important problems in pork production. The odor formerly was...
Castrates were predictably less efficient, had greater ADFI, and tended to have more BF than contemp...
Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chop...
A comparison was made of the effect of different gas headspace to meat ratio on quality of pork loin...
Longissimus samples from seven pork loins were used to determine display color stability when packag...
Swine have a great ability to grow and reproduce in a variety of environments and facilities. This a...
Eighty-one boneless pork loins were used to determine the influence of freezing and pH on Warner-Bra...
Modified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuu...
The effects of packaging atmosphere (aerobic, vacuum, MAP, or MAP-CO) on pork chops were investigate...
This study was concerned with effects of different commercial practices on quality of vacuum package...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...