A preliminary investigation on the effects of a hot water shrink tunnel and chill tank following vacuum packaging on commercial pork quality and bacteria growth

H. Vargas; B.M. Bohrer

doi:10.1139/cjas-2017-0151

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H. Vargas,¹ B.M. Bohrer^1,*

¹Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.

^*Corresponding author: B.M. Bohrer (email: bbohrer@uoguelph.ca).

Abstract

This research focused on establishing the effects of a hot water shrink tunnel and chill tank following vacuum packaging on pork quality and bacteria growth. These preliminary results showed advantages in water-holding capacity (as assessed with purge loss), yet minimal effects on bacterial growth of pork products when using a hot water shrink tunnel and chill tank following vacuum packaging.

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Citation Download Citation

H. Vargas and B.M. Bohrer "A preliminary investigation on the effects of a hot water shrink tunnel and chill tank following vacuum packaging on commercial pork quality and bacteria growth," Canadian Journal of Animal Science 98(4), 893-897, (3 April 2018). https://doi.org/10.1139/cjas-2017-0151

Received: 25 September 2017; Accepted: 21 February 2018; Published: 3 April 2018