ABSTRACTEffects of display light, packaging methods and storage time on total aerobic, lipolytic and proteolytic counts and oxidative rancidity of fresh pork stored at 2 ± 1° C were studied at the initial, 7th, 14th and 21st day of storage. Display light significantly increased the total aerobic psychrotroph count. Effects on lipolytic and proteolytic psychiotroph counts were not significant. No anaerobic psychrotrophs were encountered. Total and proteolytic counts of PVC film overwrapped chops and proteolytic and lipolytic psychrotroph counts of chops vacuum packaged accelerated linearly with time. Increases in lipolytic psychrotroph count of PVC packaged and total aerobic psychrotroph count of vacuum packaged chops were quadratic. TBA number and rancid odor scores were not significantly affected by treatment
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