Contribution No. 90-224-J, Dept. of Foods & Nutrition, Kansas State Univ., Manhattan, KS 66506.
Effect of Packaging on Physical and Sensory Characteristics of Ground Pork in Long-term Frozen Storage
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 627–631, May 1991
How to Cite
BREWER, M.S. and HARBERS, C.A.Z. (1991), Effect of Packaging on Physical and Sensory Characteristics of Ground Pork in Long-term Frozen Storage. Journal of Food Science, 56: 627–631. doi: 10.1111/j.1365-2621.1991.tb05344.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/3/90; revised 8/25/90; accepted 10/1/90.
Effects of packaging materials on water-holding capacity (WHC), thaw and cook losses, TBA value, moisture and fat content, and sensory characteristics of ground pork held in frozen storage for 13, 26, or 39 wk were examined. Moisture and juiciness decreased and total losses (thaw + cook) increased over time regardless of packaging. WHC decreased most in PVC-packaged pork (fresh = 0.53, 39 wk = 0.17) and least for vacuum-packaged pork (39 wk = 0.25). After 39 wk TBA values were highest for PVC-packaged (2.98) and lowest for vacuum-packaged pork (1.16). Rancid and sour odors and flavors followed similar trends.