Keywords
Swine day, 1990; Kansas Agricultural Experiment Station contribution; no. 91-189-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 610; Swine; Pork; Shelf life; Packaging; Quality; Oxygen
Abstract
Use 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, 1990
First page
112
Last page
114
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Sorheim, O; Hunt, Melvin C.; Menninen, M; Warren, K E.; and Kropf, Donald H.
(1990)
"Effects of modified atmosphere packaging and carcass chill rate on pork loins,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
10.
https://doi.org/10.4148/2378-5977.6239
