EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY

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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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.