title: An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage.
abstract: The objective of this study was to identify the maximum time of refrigerated storage before aerobic psychrotrophic bacteria grew to a level indicative of spoilage (7 log cfu/g) or other indicators of spoilage were observed for whole-muscle pork and ground pork sausage packaged using FreshCase technology. Pork chops and pork sausage were packaged using conventional vacuum packaging without nitrite in film (Control) or using FreshCase technology and were compared with respect to microbial counts, pH, instrumental color measurements, lipid oxidation level, and sensory properties. The storage life was 45 d for pork chops stored in FreshCase packages at 1°C and 19 d for ground pork sausage stored under the same condition. Results indicated that both pork chops and sausage stored in FreshCase packages retained redder color ( < 0.05) than those stored in Control packages. No differences ( > 0.05) existed between Control and FreshCase packaged samples for any off-odor detection for either pork chops or sausage. Moreover, levels of oxidative rancidity in all packages had low thiobarbituric acid reactive substances values. The results indicated that FreshCase technology can be used to extend storage life of pork products without having adverse effects on pork quality.
authors.forename: X
authors.initials: X
authors.lastname: Yang
authors.forename: D R
authors.initials: DR
authors.lastname: Woerner
authors.forename: K R
authors.initials: KR
authors.lastname: McCullough
authors.forename: J D
authors.initials: JD
authors.lastname: Hasty
authors.forename: I
authors.initials: I
authors.lastname: Geornaras
authors.forename: G C
authors.initials: GC
authors.lastname: Smith
authors.forename: J N
authors.initials: JN
authors.lastname: Sofos
authors.forename: K E
authors.initials: KE
authors.lastname: Belk
mesh_terms: D000818:Animals; D001420:Bacteria, Aerobic / Q000254:growth & development; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D008461:Meat Products / Q000382:microbiology*; D010084:Oxidation-Reduction; D000069466:Red Meat / Q000382:microbiology*; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D017392:Thiobarbituric Acid Reactive Substances