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Buys EM, Krüger J, Nortjé GL. Centralised bulk pre-packaging of fresh pork retail cuts in various gas atmospheres. Meat Sci. 1994;36(3):293-308doi: 10.1016/0309-1740(94)90127-9.
Buys, E. M., Krüger, J., & Nortjé, G. L. (1994). Centralised bulk pre-packaging of fresh pork retail cuts in various gas atmospheres. Meat science, 36(3), 293-308. https://doi.org/10.1016/0309-1740(94)90127-9
Buys, E M, et al. "Centralised bulk pre-packaging of fresh pork retail cuts in various gas atmospheres." Meat science vol. 36,3 (1994): 293-308. doi: https://doi.org/10.1016/0309-1740(94)90127-9
Buys EM, Krüger J, Nortjé GL. Centralised bulk pre-packaging of fresh pork retail cuts in various gas atmospheres. Meat Sci. 1994;36(3):293-308. doi: 10.1016/0309-1740(94)90127-9. PMID: 22061625.
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Meat Sci. 1994;36(3):293-308. doi: 10.1016/0309-1740(94)90127-9.

Centralised bulk pre-packaging of fresh pork retail cuts in various gas atmospheres.

Meat science

E M Buys, J Krüger, G L Nortjé

Affiliations

  1. Meat Science Centre, Animal and Dairy Science Research Institute. Private Bag X2, Irene, 1675, Republic of South Africa.

PMID: 22061625 DOI: 10.1016/0309-1740(94)90127-9

Abstract

A centralised bulk pre-packaging technique (laboratory method), utilising various gas mixtures (c. 100% CO(2); c. 75% CO(2):25% N(2); c. 80% O(2): 20% CO(2) and c. 25% CO(2):50% N(2):25% O(2)), was evaluated in terms of quality attributes such as microbiology, colour, odour and consumer acceptability. According to the bacterial counts recorded, all four packaging treatments were successful in prolonging the storage life (21 days c. 0°C) of centralised bulk pre-packaged pork retail cuts, while still ensuring a subsequent shelf life of at least 3 days (c. 0°C). The gas mixture comprising c. 25% CO(2):50% N(2):25% O(2) was the most successful treatment in terms of acceptability and colour scores.

Copyright © 1994. Published by Elsevier Ltd.

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