High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork.

Current trends in meat packaging have seen a shift from conventional overwrap to vacuum packing (VAC) and modified atmosphere packaging (MAP). The aim of this experiment was to investigate the effects of high oxygen MAP (HiOxMAP) of pork loins compared with vacuum packed (VAC) on eating quality and colour, after storage in simulated illuminated retail display conditions. Pork loins ( = 40) were cut and stored under two packaging methods (HiOxMAP, 80% O, 20% CO; VAC) for up to 14 days, with samples taken at various times for measurements.

Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO(2).

The effect of current, duration and method of application of manual electrical stunning on pork carcass and meat quality attributes in comparison with stunning pigs with CO(2) was investigated. Two experiments were conducted using a total of 96 Large White×Landrace boars (homozygous dominant for the halothane gene). In Experiment 1, 48 pigs were allocated to one of six stunning treatments: CO(2) (90% in air), electrical stunning (ES) using head only (HO) tongs delivering current at a frequency of 50 Hz at 1.

Effect of tocopherol concentration on rancidity development during frozen storage of a cured and an uncured processed pork product.

This research evaluated the effect of addition during processing of various concentrations of tocopherol (0-1000 mg/kg) on the subsequent lipid oxidation and rancidity development during frozen storage of two pork products-a coarsely ground cured sausage and an uncured restructured pork roast. The results indicated that tocopherol had little effect on lipid oxidation, as measured by TBARS values and sensory evaluation during frozen storage at -18 °C for 37 weeks for either product. However, lipid oxidation only occurred to a limited extent even in products without tocopherol and was insufficient to cause rancid flavour development.