title: Colour changes and consumer acceptability of bulk packaged pork retail cuts stored under O(2), CO(2) and N(2).
abstract: A centralised bulk packaging technique, utilising various gas mixtures, c. 100% CO(2)+oxygen scavenger, c. 80% O(2):20% CO(2) and c. 25% CO(2):50% N(2):25% O(2), was evaluated in terms of consumer acceptability and colour. The inclusion of an oxygen scavenger ensured that pork retail chops bulk packaged in a 100% CO(2) were as acceptable after 0, and 14 days bulk storage and subsequent retail display than chops stored in oxygen-enriched atmospheres. The study also indicated that a saturation level of 10 and higher indicated that the appearance of the pork chop was acceptable to the consumer panel. From the results of this study it is apparent that consumers find pork retail packs, bulk packaged in oxygen depleted atmospheres, as acceptable as pork chops stored in oxygen enriched atmospheres.
authors: Department of Food Science, Biological and Agricultural Sciences, University of Pretoria, Private Bag X2, Pretoria 0002, South Africa.
authors: E M
authors: EM
authors: Buys