Abstract
Boneless loins from both sides of 20 pig carcasses were divided into five sections each and assigned equally to five packaging treatments: 100 % CO 2; 50 % CO 2/50 % N 2; 25 % CO 2/ 75 % N 2; 25 % CO 2/65 % N 2/10 % O 2 and vacuum. Loin sections were packaged in bags of low O 2 permeability, then stored in darkness at 1 °C for up to 22 days. Retail chops were cut from the sections and displayed in oxygen-permeable film under light at 3 °C for 3 additional days. The O 2 concentrations in packages with nominally anoxic atmospheres were 0.1–0.4 %. Sections stored in 25 % CO 2/65 % N 2/10 % O 2 had more surface greying and greening, stronger off-odour and psychrotropic counts after storage were more than one log 10 higher compared to sections from the other four treatments. Displayed chops from sections stored in 25 % CO 2/65 % N 2/10 % O 2 also had greying/greening at an outer layer of the chops. Off-odour of chops was most pronounced for treatments with 10 % O 2 and vacuum. Drip loss from loin sections was highest for those in 100 % CO 2 (4.2 %) and lowest for those in vacuum (3.2 %). In conclusion, storage in CO 2 or CO 2 N 2 atmospheres benefitted the overall shelf life of pork.
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