Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre-and postrigor fresh pork sausage to improve shelf life
A Laury, JG Sebranek - Journal of food protection, 2007 - Elsevier
Fresh pre-and postrigor pork sausage patties were manufactured in the Iowa State
University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4%
carbon monoxide (CO) and 99.6% carbon dioxide (CO 2) or on foam trays overwrapped with
oxygen-permeable film (OW). Packages were stored at 2 to 4° C under fluorescent lights for
up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color,
purge, and lipid oxidation were measured during storage. Results indicated that both pork …
University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4%
carbon monoxide (CO) and 99.6% carbon dioxide (CO 2) or on foam trays overwrapped with
oxygen-permeable film (OW). Packages were stored at 2 to 4° C under fluorescent lights for
up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color,
purge, and lipid oxidation were measured during storage. Results indicated that both pork …
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