1. Controlled-Atmosphere Storage of Pork Under Carbon Dioxide
- Author
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G. Doyon, Rick Holley, Pascal Delaquis, J. Gagnon, N. Rodrigue, and C. Gariépy
- Subjects
Controlled atmosphere ,chemistry.chemical_element ,Mineralogy ,Bacterial growth ,Loin ,medicine.disease_cause ,Shelf life ,Microbiology ,Nitrogen ,chemistry.chemical_compound ,chemistry ,Psychrotrophic bacteria ,Modified atmosphere ,Carbon dioxide ,medicine ,Food science ,Food Science - Abstract
Fresh pork loin slices were packaged under three different anoxic atmospheres (100% N 2 , 100% CO 2 and 50% N 2 +50% CO 2 ) and kept at two storage temperatures (-1 o C and 4 o C) and two pressures (1.0 and 1.2 atm.) in reusable, gas impermeable metal boxes. A gas headspace to meat weight ratio of >31 per kg was maintained. Carbon dioxide concentrations were unchanged (controlled) during storage. Microbiological, biochemical and physical measurements were made during the 3-week storage period. While atmospheric pressure did not have a significant impact on shelf-life, samples stored at -1 o C were satisfactory at 21 days in both CO 2 treatments. Samples under N 2 did not fare so well, showing higher levels of psychrotrophic bacteria after 18 days at -1 o C and 14 days at 4 o C. Samples kept in N 2 at 4 o C were spoiled within 2 weeks. Bacterial growth was slowest under 100% CO 2 , but samples stored under 50%-50% N 2 -CO 2 at 4 o C were also observed to be in good microbiological condition at 21 days of storage. Use of CO 2 -containing atmospheres provided more than 7 extra days of shelf-life at 4 o C over that attainable under 100% N 2 . Shelf-life at -1 o C was improved by 3 to 4 days over that at 4°C. Except for the length of time in storage, treatments had only a minor effect on pH, color, water holding capacity and shear force. These physicochemical characteristics were not factors which limited shelf-life
- Published
- 2019