Abstract
SummaryThe microbiological, sensory and physicochemical changes in precooked chilled pork were measured over 8 days storage at 1°C and 5°C. Microbial growth was limited, but marked sensory and physicochemical changes occurred within the 5‐day period currently recommended as the maximum storage time in the DHSS guidelines on precooked chilled foods (DHSS, 1980). At 1°C, marked toughening occurred after only 1 day; whilst at 5°C adverse flavour and odour changes were noticeable by the fourth day of storage. The amount of volatile compounds, especially n‐hexanal, stripped from the pork increased significantly over the 8‐day storage period, particularly at 5°C.
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