Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork.

@article{Viana2005EffectOM,
  title={Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork.},
  author={Eder Viana and L{\'u}cio Alberto de Miranda Gomide and Marco Vanetti},
  journal={Meat science},
  year={2005},
  volume={71 4},
  pages={696-705}
}
Pork loin samples were stored (4°C) in nylon polyethylene plastic bags using different modified atmospheres packaging (MAP): vacuum, 100% CO(2) 99% CO(2)+1% CO, 100% O(2) or 100% CO followed by vacuum. Throughout the storage period Pseudomonas growth was limited in loins packaged in all MAPs evaluated, except for 100% O(2). Psychrotrophs reached 10(7)CFUg(-1) after 20 days of storage except for the loin samples in 100% O(2) MAP that present count above 10(8)CFUg(-1). The 1%CO/99%CO(2… CONTINUE READING

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