QUALITY OF SOPOCKA PORK LOIN WRAPPED DIRECTLY POST THERMAL TREATMENT OR AFTER CHILLING AND STORED AT NEAR CRYOSCOPIC TEMPERATURE

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.