The influence of storage and display conditions on the retail properties and case-life of display-ready pork loin roasts.

A total of 216 pork loin subsections were utilized to investigate the effects of storage atmosphere (100% N(2); 100% CO(2); or 70% O(2) and 30% CO(2)), storage temperature (-1.5, 2 or 5 °C) and duration of chilled storage (≤28 days) and subsequent aerobic display (≤30 hr) on the retail properties and storage life of display-ready pork cuts. Composite results clearly emphasize the importance of subzero storage to the retail properties, and storage life of pork for all the types of storage atmosphere utilized. However, in the present study, controlled atmospheres of 70% O(2) and 30% CO(2) possessed the greatest preservative properties for masterpacked display-ready pork loin subsections (roasts) during chilled storage for up to 24 days, based upon visual and olfactory criteria. A decrease in retail appearance, attributable to a progressive increase in surface discoloration during both chilled storage and subsequent, aerobic display, resulted in a increase in the incidence of unacceptable packages, during both chilled storage and subsequent, aerobic display, which restricted chilled storage life to 20 days or less. Storage time consistently exerted the greatest influence on retail properties and generally accounted for 80% or more of the variation in most attributes evaluated. In addition, off-odors developed progressively during both chilled storage and subsequent, aerobic display, which further restricted chilled storage life to 12 days. Consequently, based upon previous cited results, for distribution of display-ready pork cuts to be successful, the hygienic quality of the commercial product must be improved.