THE EFFECT OF OXYGEN SCAVENGERS ON THE COLOR STABILITY AND SHELF-LIFE OF CO, MASTER PACKAGED PORK

Pork chops were stored with and without O2 scavengers in a modified atmosphere (50% CO2/50% N, or 100% CO2) master pack system at 0C for up to 21 days, At 7-day intervals, the chops were displayed at ca. 4.5C for 96 h. Color (L, a, b, hue and chroma); panelist assessments of color and odor; and drip losses were recorded. Oxygen scavengers reduced O2 levels, resulting in chops that were generally as red as flesh, but tended to have higher hue angles at 0 h, and towards the end of display (P<0.05). Visually, chops packaged in 50% CO2/50% N2 were less acceptable than flesh (P<0.05). There were no odor differences between flesh and packaged chops. Fresh chops had lower drip losses than packaged (P<0.05). An acceptable display life was obtained for pork chops stored for up to 21 days in a modified atmosphere CO2 master pack containing O2 scavengers.

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