Quality of pork loin stored under different light intensity

摘要

ABSTRACT The objective of the experiment was to study the influence of the intensity of light at the pork loins surface on their physicochemical and microbiological properties as a function of cold storage. Meat slices were packed in modified atmosphere packs (MAP: 80% O 2 and 20% CO 2 ) and stored in the darkness or displayed under fluorescent light (1000????lx and 2000????lx, respectively) for 12????days. Results indicated that on the last day of storage pork loins stored under light were more discolored, had greater drip loss, and were less tender ( P ????