title: The influence of different centralised pre-packaging systems on the shelf-life of fresh pork.
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.
authors: Meat Science Centre, Animal and Dairy Science Research Institute, Private Bag X2, Irene, 1675, Republic of South Africa.
authors: E M
authors: EM
authors: Scholtz
authors: E
authors: E
authors: Jordaan
authors: J
authors: J
authors: Krüger
authors: G L
authors: GL
authors: Nortjé
authors: R T
authors: RT
authors: Naudé