title: Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops.
abstract: The objective of this study was to evaluate the effects of CO-MAP compared to traditional high oxygen MAP (HiOx-MAP) packaging and enhanced with different phosphate on enhanced pork quality. Pork loins were enhanced to 10.5% over initial weight to contain 0.3% salt and 0.4% phosphate (either sodium tripolyphosphate [STP] or a blend of STP and sodium hexametaphosphate) on a finished weight basis. Chops were cut, packaged in atmospheres containing 0.4% CO/30.0% CO(2)/69.6% N(2) (CO-MAP) or 80% O(2)/20% CO(2) (HiOx-MAP), aged in the dark, then placed in a lighted retail display case for 48h. Chops packaged in CO-MAP were redder (higher Minolta a(∗) values) and darker (lower Minolta b(∗) values) than chops packaged in HiOx-MAP. Based on sensory scores, the CO-MAP chops were pinker than the HiOx chops after cooking. CO-MAP chops also experienced less purge loss than chops in HiOx-MAP. Results indicate that CO-MAP had no effect on flavor or consumer acceptability and only minimal effects on other characteristics.
authors: Department of Food Science and Human Nutrition, University of Illinois, 208 ABL, 1302 West Pennsylvania Avenue, Urbana, IL 61801, United States.
authors: R A
authors: RA
authors: Wicklund
authors: D D
authors: DD
authors: Paulson
authors: E M
authors: EM
authors: Tucker
authors: A J
authors: AJ
authors: Stetzer
authors: F
authors: F
authors: Desantos
authors: M
authors: M
authors: Rojas
authors: B J
authors: BJ
authors: Macfarlane
authors: M S
authors: MS
authors: Brewer