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Carbon Monoxide Packaging for Fresh Pork

Authors
  • Travis R. Krause (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • Mark S. Honeyman (Iowa State University)

Abstract

Injected and non-injected pork chops were packaged in aerobic, vacuum and modified atmosphere [with and without carbon monoxide (CO)] packages to evaluate quality and shelf life during refrigerated storage.Color stability and attractiveness was dramatically improved by the carbon monoxide treatment over any other packaging treatment in this study.This effect permits use of high carbon dioxide atmosphere for packaging of fresh meat to achieve improved shelf life for both color and microbial quality

Keywords: ASL R1848

How to Cite:

Krause, T. R., Sebranek, J. G. & Honeyman, M. S., (2004) “Carbon Monoxide Packaging for Fresh Pork”, Iowa State University Animal Industry Report 1(1). doi: https://doi.org/10.31274/ans_air-180814-70

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Published on
2004-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0