Wrapped boneless pork loin roasts and slices were stored at 4°in bulk under constant CO 2 concentrations of 50% and 100% for 1 and 2 wks. Samples stored under 50% CO 2 for 2 wks could subsequently be displayed (aerobic) for 3 days without becoming unacceptable or for 6 days if previously held under 100% CO 2 for 14 days. Aerobic shelf‐life at 4°of the latter samples equalled that of fresh pork chops under simulated retail display. Physicochemical characteristics during storage did not limit acceptability. Reusable master packs have application for distribution of retail ready cuts under controlled atmosphere packaging.
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Holley et al. (1994) studied this question.
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