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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 pork.

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 tenderness.

Pork was found to be significantly more tender in low-oxygen packaging when compared to pork in the high oxygen MAP packaging.

Related website:

• American Meat Institute

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