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...

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Detalles Bibliográficos
Autores principales: Peng, Yunling, Adhiputra, Karunia, Padayachee, Anneline, Channon, Heather, Ha, Minh, Warner, Robyn Dorothy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915632/
https://www.ncbi.nlm.nih.gov/pubmed/31766115
http://dx.doi.org/10.3390/foods8110567

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915632/
https://www.ncbi.nlm.nih.gov/pubmed/31766115
http://dx.doi.org/10.3390/foods8110567

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