Carbon dioxide evolution of refrigerated meat.


The carbon dioxide (CO(2)) evolution from pork loins stored in air or nitrogen at 5°C was measured. The loins were cut immediately after slaughter ('pre-rigor meat.'), or approximately 20 h after slaughter ('post-rigor meat'). CO(2) evolution rate was highest during the first day (2·3 × 10(-3)mlcm(-2)h(-1)) and then declined to approximately 0·5 × 10(-3… (More)
DOI: 10.1016/0309-1740(84)90022-6


Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.

Slides referencing similar topics