RESEARCH ARTICLES
EFFECT OF PACKAGING ON THE COLOUR OF PORK
K. Dushyanthan, V. Venkataramanujam, Robinson, J.J. Abraham and A.M. Shanmugam
Journal of Veterinary and Animal Sciences.2001. 32:21-27.
Open Access
Copyright: © 2001 K. Dushyanthan et.al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Pork packed in LDPE monolayer, under ordinary method of packaging and stored up to 75 h 5+2°C and up to 30 days at -10°C revealed the highest Munsell Colour Hue, Value and Chroma. The high permeability to oxygen, good barrier to moisture and transparent properties of the LDPE monolayer, the aerobic atmosphere on account of ordinary method of packaging and the shorter duration of storage at 5 + 2°C and -10°C attributed to the highest Munsell Colour Hue, Value and Chroma of pork. Hence, the effect of packaging has revealed that bloom in pork which is preferred by the consumer can be maintained in pork packed in LDPE monolayer, under ordinary method of packaging and shorter duration of storage.
