The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere

A comparison was made of the effect of different gas headspace to meat ratio on quality of pork loin (m. longissimus thoracis et lumborum) obtained from crossbred pigs (Polish Landrance x Duroc, n = 6) as a function of cold storage. Samples were stored in modified atmosphere packs (80% O₂:20% CO₂) w...

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Bibliographic Details

Published in:	CyTA - Journal of Food
Main Authors:	Monika Marcinkowska-Lesiak, Ewa Poławska, Andrzej Półtorak, Agnieszka Wierzbicka
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2017-04-01
Subjects:	Pork loin gas to meat ratio physicochemical properties microbiology
Online Access:	http://dx.doi.org/10.1080/19476337.2016.1240237