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Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre- and post-rigor cured pork loin during storage

Objective This experiment evaluated the physicochemical properties of low-salt cured pork after adding hot-water-extracted sea tangle (HWEST; 5%, 10%) to pre-rigor loin and packaging with vacuum packaging (VAC) or modified atmosphere packaging (MAP; 70% CO2, 20% N2) over an 8-wk storage period at 10...

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Main Authors: Haeun Kim, Koo Bok Chin
Format: Artigo
Language:Inglês
Published: Asian-Australasian Association of Animal Production Societies 2025-11-01
Series:Animal Bioscience
Subjects:
modified atmosphere packaging
post-rigor
pre-rigor
sea tangle
vacuum packaging
Online Access:http://www.animbiosci.org/upload/pdf/ab-25-0061.pdf
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