Browsing by Subject "vacuum"

The literature review deals with the roles of frozen storage, packaging atmosphere and pig diet on lipid oxidation, protein oxidation and other raw meat quality traits. The mechanisms of lipid and protein oxidation and the measurement methodology were also reviewed. The aim of the experimental work was to examine the application of three different packaging formats on the pork longissimus dorsi (LD) chops from two diet groups during frozen storage at -20 °C up to 6 months. Instrumental colour profile, water losses, instrumental tenderness, extent of lipid oxidation and protein oxidation were analysed. The effects of diet, packaging and frozen storage duration were studied. High oxygen modified atmosphere packaging (MAP) induced numerically small but statistically significant oxidation for lipids, and found to impair water-holding and colour profile of the LD chops during frozen storage. However, its effect on protein oxidation measured by free thiol content and protein carbonyl content was not verified. The new diet was found to improve redness (a*) and tenderness (Allo-Kramer shear force). The development of the parameters in the frozen storage could not be ambiguously described, as samples belong to different packaging methods or diet groups behaved differently.