University of Melbourne Discovers New Pork Preservation Technology

( University of Melbourne )

New University of Melbourne research shows that a combination of a nisin/gallic acid/chitosan coating with high oxygen modified atmosphere packaging (HO MAP) could be applied as a hurdle packaging technology to preserve fresh pork.

The researchers evaluated the pH, color, total viable count, shear force and other effects of various combinations and levels of coatings with HO MAP on the preservation of fresh pork loin during cold storage for 20 days.  

The results showed that, compared with other coating solutions investigated, a combination of 0.2% nisin and 0.2% gallic acid in 2% chitosan coating provided better color protection, lower protein and lipid oxidation, and exhibited a synergistic bactericidal effect.

This study was published in Food Control.


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