Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork.

Abstract

The objective of this research was to evaluate the effects of gas atmosphere, refrigerated storage time, and endpoint temperature on internal cooked color of injection-enhanced pork chops. Enhanced chops were packaged in 0.36% CO/20.34% CO(2) (CO-MAP), 80% O(2)/20% CO(2) (HO-MAP), or PVC-overwrapped (PVC-OW; controls), stored at 4°C for 0, 12, 19 or 26 days… (More)
DOI: 10.1016/j.meatsci.2007.04.031

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