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EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY
 
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Pol. J. Food Nutr. Sci. 2001;51(1):41–44
 
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ABSTRACT
Chilled pork was stored in the controlled atmosphere (95% of N2 and 5% of O2) and in the air at the temperature of 275 K (20C) for the period of 28 days. The aim of the research presented in this paper was to determine the effect of those two methods of chilled pork preservation on its sensory quality. The results of the investigation show that pork stored in the air for 15 days and in the controlled atmosphere for 25 days was characterized by similar sensory quality (including aroma, juiciness and palatability). It was found that the taste quality of meat stored in the controlled atmosphere for 5 - 20 days was good. After 25 days of storage, negative changes were observed in the desirability of aroma, juiciness and palatability of pork. After 30 days, the properties evaluated improved.
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