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Color And Tenderness In Chilled Or Frozen Pork Loin Chops After Antioxident Dipping And Modified Atmosphere Packaging, Dennis Michael Price
Color And Tenderness In Chilled Or Frozen Pork Loin Chops After Antioxident Dipping And Modified Atmosphere Packaging, Dennis Michael Price
LSU Master's Theses
The objective of this research was to evaluate color and tenderness in chilled or frozen pork loin chops after antioxidant dipping and modified atmosphere packaging. Loin chops were dipped in 0.3 M calcium chloride, 2.0 % sodium ascorbate, 0.2 M calcium ascorbate, or 0.3 M calcium ascorbate. Non-dipped chops served as controls. Chops were packaged in high oxygen (80% O2 / 20% CO2) or no oxygen (80% N2 / 20% CO2) and stored chilled (4° C) for 7 days or frozen (-18° C) for 21 days. After storage, chops were displayed under continuous fluorescent lighting for 3 or 6 days. …