Abstract
The influence of different centralised pre-packaging systems (PVC, modified atmosphere packaging (MAP), 25% CO 2 and 75% O 2, vacuum skin packaging (VSP) and the mother bag concept, 100% CO 2) on the shelf-life (0, 7, 14 and 21 days at 0°C) of fresh pork was determined using microbiological, colour, odour and acceptability characteristics. All the packaging treatments were equally efficient for the first 4 days of retail display. In the extended shelf-life study (7, 14 and 21 days) the mother bag centralised packaging system gave the most promising shelf-life results (21 days) and was also judged superior in terms of odour. Modified atmosphere packaging (14 days) and VSP (7 days) may be considered as other possible options.
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