Effect of irradiation and modified atmosphere packaging on the microbiological and sensory quality of pork stored at refrigeration temperatures

IRENE R. GRANT, MARGARET F. PATTERSON*

*Corresponding author for this work

Research output: Contribution to journalArticle

47 Citations (Scopus)

Abstract

The effect of combining low‐dose irradiation (1.75 kGy) with modified atmosphere packaging (MAP) on the microbiological and sensory quality of pork chops stored at refrigeration temperatures was studied. The microflora of irradiated MAP pork was almost exclusively composed of lactic acid bacteria, predominantly Lactobacillus spp. Modified atmospheres containing either 25 or 50% CO2, balance N2, resulted in the best microbial control in irradiated pork held at 4°C, compared to an unirradiated MAP control, and these atmospheres were subsequently used in sensory studies. The atmosphere containing 25% CO2 75% N2 maintained the uncooked colour and odour of irradiated pork chops more effectively than 50% CO2 50% N2. Therefore packaging in a modified atmosphere containing 25% CO2, balance N2, followed by irradiation to a dose of 1.75 kGy is recommended to improve the microbiological and sensory quality of pork chops.

Original languageEnglish
Pages (from-to)507-519
Number of pages13
JournalInternational Journal of Food Science & Technology
Volume26
Issue number5
DOIs
Publication statusPublished - 01 Jan 1991

Keywords

  • Colour
  • gas analysis
  • MAP pork
  • microbiology of chilled pork
  • odour

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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