Pork chops from pale and soft loins were extremely susceptible to discoloration during retail display and had very limited retail caselife in comparison to chops from bright grayish-pink and firm loins. Pale and soft chops developed green discoloration on the second or third day of retail display. The green color of affected chops persisted through the interior of the longissimus muscle suggesting that physical or chemical changes, rather than bacterial growth, were responsible for the green pigmentation. Though the mechanism by which such discoloration occurs is not clear, it is apparent that some pale and soft loins react unfavorably to stress associated with storage, shipment, retail cutting, or display. Such loins should be identified at the time of carcass cutting, segregated and directed to an end-use or market outlet which does not necessitate retail display as a fresh product.

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