| Improvement of the quality and storage life of fresh vacuum packaged pork is essential for ensuring the competitiveness of Alberta pork in export markets. The temperature experienced by vacuum packaged pork during shipment to Japan remained below 0{dollar}spcirc{dollar}C for the entire 14-day shipping time. To assess the effect of a CO{dollar}sb2{dollar} chill tunnel on pork quality, a controlled storage experiment with pork loins and shoulder butts was done. Samples were stored at {dollar}-{dollar}1 and 2{dollar}spcirc{dollar}C for up to 8 and 6 weeks, respectively. The CO{dollar}sb2{dollar} chill tunnel had no effect on the bacteriology, vacuum storage life, retail case life, flavour attributes, or purge accumulation of vacuum packaged pork loins and butts stored under controlled conditions. Under commercial conditions the CO{dollar}sb2{dollar} chill tunnel lowered the temperature of pork loins by 5{dollar}spcirc{dollar}C which increased the storage efficiency by 40%. Chilling the surface of packaged pork prior to boxing is essential for maintaining quality. |
