Bone-In Pork Loins: Modified Atmosphere Packagine To Extend Shelflife
Kansas State University Swine Reserach 1990. Modified atmosphere packaging with 100% carbon dioxide was used to investigate changes in daily gas composition, as well as the influence of fat trim level and location of loin in the box on shelflife characteristics. Length of storage was the primary factor influencing shelflife of whole loins and their retail chops. Although microbial qualities was acceptable in loins stored up to d 19, sirloin and blade discoloration was obvious at 11-13 d. Storage for more than 11 d reduced the display life of retail chops to 1-2 d. Shelflife characteristics of bone-in pork loins were superior with this packaging system compared to more traditional systems.