Tender pork with low-oxygen packaging
A new study at the Meat Industry Research Conference
(MIRC) indicated that low-oxygen packaging systems help improve tenderness of
This mirrors a previous study on the effects of low-oxygen modified
atmosphere packaging (MAP) on beef tenderness.
Danish researchers, according to Dr Daren Cornforth of Utah State University,
have published findings from a study into vacuum-skin packages and pork
Pork was found to be significantly more tender in low-oxygen packaging when
compared to pork in the high oxygen MAP packaging.
â€¢ American Meat Institute
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