Add to ORKGModified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas composition, as well as the influence of fat trim level and location of loin in the box on shelf life characteristics. Length of storage was the primary factor influencing shelf life of whole loins and their retail chops. Although microbial qualities was acceptable in loins stored up to d 19, sirloin and blade discoloration was obvious at 11-13 d. Storage for more than 11 d reduced the display life of retail chops to 1-2 d. Shelf life characteristics of bone-in pork loins were superior with this packaging system compared to more traditional systems.; Swine Day, Manhattan, KS, November 15, 199
The effects of packaging atmosphere (aerobic, vacuum, MAP, or MAP-CO) on pork chops were investigate...
Irradiation and vacuum-packaging caused a more intense and stable red color in boneless pork chops. ...
This study was concerned with effects of different commercial practices on quality of vacuum package...
Modified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas ...
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 c...
<p>The objective of this research was to study the effects of modified atmosphere, associated with m...
The effects of storage time, packaging atmosphere and raw material source on shelf-life of fresh gro...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
The effects of storage time, packaging atmosphere and raw material source on shelf-life of fresh gro...
Modified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuu...
Modified atmosphere packaging (MAP), using 0.4% carbon monoxide(CO) and 99.6% carbon dioxide(CO2), ...
A comparison was made of the effect of different gas headspace to meat ratio on quality of pork loin...
The effects of packaging atmosphere (aerobic, vacuum, MAP, or MAP-CO) on pork chops were investigate...
Irradiation and vacuum-packaging caused a more intense and stable red color in boneless pork chops. ...
This study was concerned with effects of different commercial practices on quality of vacuum package...
Modified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas ...
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 c...
<p>The objective of this research was to study the effects of modified atmosphere, associated with m...
The effects of storage time, packaging atmosphere and raw material source on shelf-life of fresh gro...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
The effects of storage time, packaging atmosphere and raw material source on shelf-life of fresh gro...
Modified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuu...
Modified atmosphere packaging (MAP), using 0.4% carbon monoxide(CO) and 99.6% carbon dioxide(CO2), ...
A comparison was made of the effect of different gas headspace to meat ratio on quality of pork loin...
The effects of packaging atmosphere (aerobic, vacuum, MAP, or MAP-CO) on pork chops were investigate...
Irradiation and vacuum-packaging caused a more intense and stable red color in boneless pork chops. ...
This study was concerned with effects of different commercial practices on quality of vacuum package...