Quality of pork loin stored under different light intensity

Quality of pork loin stored under different light intensity

The objective of the experiment was to study the influence of the intensity of light at the pork loins surface on their physicochemical and microbiological properties as a function of cold storage. Meat slices were packed in modified atmosphere packs (MAP: 80% O2 and 20% CO2) and stored in the darkn...

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Bibliographic Details
Main Authors: Monika Marcinkowska-Lesiak, Ewa Poławska, Adrian Stelmasiak, Agnieszka Wierzbicka
Format: Article
Language:English
Published: Taylor & Francis Group 2017-07-01
Series:CyTA - Journal of Food
Subjects:
Pork loin
light intensity
physicochemical properties
microbiology
Online Access:http://dx.doi.org/10.1080/19476337.2016.1256912

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