Sensorial behaviour of pork meat packed in modified atmosphere

Abstract

The aim of this work was to evaluate the behaviour of the fresh meat of pig packed in polyamide/polyethylene bags in modified atmosphere (70 % of O₂ and 30 % of CO₂) under refrigerated at conditions of 4 t- 6^oC. Four loins were get ready in launches form and they were packed in two different packaging materials: polyamide/polyethylene bags (modified atmosphere) and films of polyvinyl chloride (normal atmosphere), this last form of packaging was taking as pattern. The shelf life was sensorially evaluated with 10 trained panelists. The evaluated attributes were: odor, color intensity, aspect, hardness, juiciness, rancidity and flavor. The results were processed by means of statistical analysis. The shelf life of the fresh pork meat refrigerated (4-6^oC) packed in normal atmosphere was 3 days and in modified atmosphere (70% of O₂ and 30% of CO₂) was 6 days.