Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C

Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO(2)+75% N(2)) conditions. The pH, moisture, water activity, total aerobic bacteria, and Enterobacteriaceae counts of dry-cured pork neck products with MAP were signifi...

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Bibliographic Details
Main Authors: Kim, Il-Suk, Jin, Sang-Keun, Yang, Mi-Ra, Ahn, Dong Uk, Park, Jae-Hong, Kang, Suk-Nam
Format: Artigo
Language:Inglês
Published: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4213708/
https://ncbi.nlm.nih.gov/pubmed/25358323
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2013.13728
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