Abstract
ABSTRACTThree replicates of pork loins were stored for three week intervals (up to 24 weeks) in six CO2 levels (0, 1, 2, 3, 4, and 5 L/kg) to evaluate the effects of CO2 level on the keeping quality of chilled pork stored using high CO2‐CAP at ‐ 1.5C. Although virtually none of the characteristics evaluated were significantly impacted by CO2 concentration, a level of 2 L/kg appeared to offer a small advantage from an odor standpoint. Consequently, the optimum CO2 concentration for use with CO2‐CAP storage of pork would appear to be 2 L/kg, particularly since greater volumes result in excessive ballooning of the packages and since lower purge losses were observed with 2 L/kg than with 1 L/kg and an inappropriate barnyard aromatic and aftertaste intensified with CO2 level as storage was prolonged.
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