EFFECT OF ORGANOLEPTIC QUALITIES OF PORK ON VACUUM PACKAGING AND STORAGE
The effect on organoleptic qualities of pork of vacuum packaging and storage was studied. Pork packed under vacuum in PET/poly material and stored upto 96 h at 5~2°C had the highest odour and taste panel scores, respectively. Pork packed under vacuum recorded the highest odour, appearance, juicines...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Director of Academics and Research, Kerala Veterinary and Animal Sciences University
2001-01-01
|
| Series: | Journal of Veterinary and Animal Sciences |
| Online Access: | https://www.jvas.in/public_html/upload/article_file/article_file_qydsyf.pdf?t=qydsyf |