PMID- 25358323
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20141031
LR  - 20240321
IS  - 1011-2367 (Print)
IS  - 1976-5517 (Electronic)
IS  - 1011-2367 (Linking)
VI  - 27
IP  - 11
DP  - 2014 Nov
TI  - Effect of packaging method and storage time on physicochemical characteristics of 
      dry-cured pork neck products at 10 degrees c.
PG  - 1623-9
LID - 10.5713/ajas.2013.13728 [doi]
AB  - Dry-cured pork neck samples were stored at 10 degrees C for 90 days under vacuum 
      packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. 
      The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae 
      counts of dry-cured pork neck products with MAP were significantly lower than 
      those with VP (p<0.05) after 90 days of storage. However, CIE b* and 
      2-thiobarbituric acid reacted substance (TBARS) values of the pork product with 
      MAP were significantly higher (p<0.05) than those with VP. Total aerobic 
      bacterial counts and Enterobacteriaceae counts of samples with MAP were lower 
      than those with VP after 30 days of storage. Sensory results indicated that 
      aroma, flavor and tenderness scores of the samples with both VP and MAP decreased 
      during storage and the scores after >60 days of storage were lower than those at 
      Day 1. In conclusion, despite presenting higher lipid oxidation, the samples 
      stored in packages containing 25% CO2 for 90 days at 10 degrees C have lower bacterial 
      counts than vacuum-packed samples. Therefore, further studies should be performed 
      on the packaging of dry-cured meat at adjusted concentrations of CO2.
FAU - Kim, Il-Suk
AU  - Kim IS
AD  - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA .
FAU - Jin, Sang-Keun
AU  - Jin SK
AD  - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA .
FAU - Yang, Mi-Ra
AU  - Yang MR
AD  - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA .
FAU - Ahn, Dong Uk
AU  - Ahn DU
AD  - Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA .
FAU - Park, Jae-Hong
AU  - Park JH
AD  - Department of Animal Resource and Science, Dankook University, Cheonan 330-714, 
      Korea .
FAU - Kang, Suk-Nam
AU  - Kang SN
AD  - Department of Animal Resources, Daegu University, Gyeongsan 712-714, Korea .
LA  - eng
PT  - Journal Article
PL  - Korea (South)
TA  - Asian-Australas J Anim Sci
JT  - Asian-Australasian journal of animal sciences
JID - 9884245
PMC - PMC4213708
OTO - NOTNLM
OT  - Color
OT  - Dry-Cured Pork Neck
OT  - Modified Atmosphere Packaging
OT  - Sensory Analysis
OT  - Thiobarbituric Acid Reacted Substance
EDAT- 2014/11/02 06:00
MHDA- 2014/11/02 06:01
PMCR- 2014/11/01
CRDT- 2014/11/01 06:00
PHST- 2013/11/16 00:00 [received]
PHST- 2014/02/19 00:00 [revised]
PHST- 2014/04/08 00:00 [accepted]
PHST- 2014/11/01 06:00 [entrez]
PHST- 2014/11/02 06:00 [pubmed]
PHST- 2014/11/02 06:01 [medline]
PHST- 2014/11/01 00:00 [pmc-release]
AID - ajas-27-11-1623 [pii]
AID - 10.5713/ajas.2013.13728 [doi]
PST - ppublish
SO  - Asian-Australas J Anim Sci. 2014 Nov;27(11):1623-9. doi: 10.5713/ajas.2013.13728.