title: Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork.
abstract: The objective of this research was to evaluate the effects of gas atmosphere, refrigerated storage time, and endpoint temperature on internal cooked color of injection-enhanced pork chops. Enhanced chops were packaged in 0.36% CO/20.34% CO(2) (CO-MAP), 80% O(2)/20% CO(2) (HO-MAP), or PVC-overwrapped (PVC-OW; controls), stored at 4°C for 0, 12, 19 or 26 days, displayed for 2 days then cooked to six endpoint temperatures (54, 60, 63, 71, 77, and 82°C). L(∗), a(∗), and b(∗) values, hue angle and chroma were determined on the internal cut surface of cooked chops. Chops packaged in CO-MAP had the highest a(∗) values; a(∗) value began increasing on day 14. The lowest hue angles occurred in chops cooked to lower endpoint temperatures. Chops in CO-MAP had lower hue angles and higher chroma than those in HO-MAP and PVC-OW. Above 71°C, hue angle and chroma increased. Overall, CO-MAP packaged chops stored for longer time periods then cooked to lower endpoint temperatures appeared reddest. HO-MAP packaged chops were less red, did not change over time, and appeared more well done at lower endpoint temperatures than those in other gas atmospheres. CO-MAP packaged chops retained redness even after cooking at 82°C.
authors: Department of Food Science and Human Nutrition, University of Illinois, 208 ABL, 1302 West Pennsylvania Avenue, Urbana, IL 61801, United States.
authors: F
authors: F
authors: De Santos
authors: M
authors: M
authors: Rojas
authors: G
authors: G
authors: Lockhorn
authors: M S
authors: MS
authors: Brewer