This research was partially funded by the Natl. Pork Producers Council for the Natl. Pork Board. This work was also supported by the Ames Laboratory under Contract Nr W-7405-Eng-82 with the U.S. Dept. of Energy. The United States government has assigned DOE Report number IS-T 2349 to this report.
Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2596–2603, October 2003
How to Cite
Krause, T.R., Sebranek, J.G., Rust, R.E. and Honeyman, M.S. (2003), Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork. Journal of Food Science, 68: 2596–2603. doi: 10.1111/j.1365-2621.2003.tb07067.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030215 Submitted 4/22/03, Revised 7/10/03, Accepted 8/2/03.
- carbon monoxide;
ABSTRACT: Effects of carbon monoxide in modified-atmosphere packaging (MAP-CO) for pork were investigated. Eighty pork loins (40 injected, 40 uninjected) were used to evaluate color, microbial growth, rancidity, purge, and sensory quality of pork chops in 4 packaging environments (aerobic-overwrap, vacuum, MAP without CO, and MAP-CO). Treatments were evaluated during 36 d of refrigerated storage. Overall Hunter a values were significantly (P < 0.001) greater in MAP-CO (11.25) than aerobic (6.93) packages. Sensory color values (100 point scale) were also greater for chops in MAP-CO (85.91) than aerobic (62.47) packages. However, MAP-CO did not reduce purge loss. Results showed that CO significantly improved color stability and sensory panel scores for both injected and noninjected pork chops.