Titre :
|
The influence of controlled atmosphere storage on the flavor and texture profiles of display-ready pork cuts
|
Auteurs :
|
L. Jeremiah ;
L. Gibson
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1997
|
Format :
|
p. 117-129
|
Langues:
|
= Anglais
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
Mots-clés:
|
ATMOSPHERE CONTROLEE
;
PORCIN
;
VIANDE
;
FLAVEUR
;
TEXTURE
;
MEUBLE DE VENTE
;
DUREE DE CONSERVATION
;
TEMPERATURE
|
Résumé :
|
A total of 216 commercial pork loin sections were utilized to investigate the influences of storage atmosphere, temperature, and time on the flavor and textural properties of display-ready cuts. Storage atmosphere and temperature exerted little influence on flavor and textural properties when data were pooled over storage time and storage atmosphere or storage temperature. However, both flavor and texture deteriorated progressively (P less than or equal to 0.05) as storage was extended, and storage time accounted for 94 and 91%, respectively, of the variation in texture and flavor amplitude ratings when data were pooled over storage atmosphere and storage temperature. Normal flavor character notes became less prevalent and less intense (P less than or equal to 0.05), and were detected later (P
|
Source :
|
Food Research International, vol VOL.30, n°2
|