The influence of controlled atmosphere storage on the flavor and texture profiles of display-ready pork cuts

Abstract

A total of 216 commercial pork loin sections were utilized to investigate the influences of storage atmosphere, temperature, and time on the flavor and textural properties of display-ready cuts. Storage atmosphere and temperature exerted little influence on flavor and textural properties when data were pooled over storage time and storage atmosphere or storage temperature. However, both flavor and texture deteriorated progressively ( P ≤ 0.05) as storage was extended, and storage time accounted for 94 and 91%, respectively, of the variation in texture and flavor amplitude ratings when data were pooled over storage atmosphere and storage temperature. Normal flavor character notes became less prevalent and less intense ( P ≤ 0.05), and were detected later ( P ≤ 0.05), while unusual flavor character notes became more prevalent and intense ( P ≤ 0.05), and were detected earlier ( P ≤ 0.05) as storage was extended, resulting in the flavor of samples becoming unusual, unbalanced, and unblended after 12 days of storage, when data were pooled over storage atmospheres and storage temperatures. Consequently, off-flavor development constituted the limiting factor for extension of chilled pork storage life in display-ready packs, masterpacked in controlled atmospheres. Since previous research has illustrated early off-flavor development coincided with lactics reaching maximum numbers, extension of the chilled storage life of display-ready pork is dependent upon substantially improving the hygienic quality of commercial pork products.