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
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
How to Cite:
Sorheim, O., Hunt, M. C., Menninen, M., Warren, K. E. & Kropf, D. H., (1990) “Effects of modified atmosphere packaging and carcass chill rate on pork loins”, Kansas Agricultural Experiment Station Research Reports 1(10), 112-114. doi: https://doi.org/10.4148/2378-5977.6239
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