QUALITY OF SOPOCKA PORK LOIN WRAPPED DIRECTLY POST THERMAL TREATMENT OR AFTER CHILLING AND STORED AT NEAR CRYOSCOPIC TEMPERATURE
 
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Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):111–116
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ABSTRACT
The purpose of the study was to assess the quality of sopocka pork loin, packed into thermo-shrinkable bags directly after production (group H) or after 12-h chilling (group C). The pork loins of both the groups were stored at near cryoscopic temperature (n.c.t.), -3.0ºC, for 84 days. In spite of the increase in free amino group concentration, the twelve-week storage of sopocka loin from both the groups (H and C) at near cryoscopic temperature reflected neither in the decrease of color stability nor in the significant loss of general sensory value. The product examined remained also microbiologically safe.
ISSN:1230-0322