Effects of Air and Vacuum Packaging on the Qualities of Pork during the First 4 Days Post Mortem

The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at . After 2 days of slaughter, the qualities of air packaged loin chilled for 1 day showed lower drip lose, higher water holding capacity and better sensory texture than the vacuum packaged port (p value, higher amount of taurine and alanine, and better taste, texture, juiciness and palatability than the vacuum packaged pork (p and total plate count than the vacuum packaged pork chilled for the same day (p value, value, cooking loss, hardness, springness, cohesiveness, gumminess, total free amino acid contents and cooked meat aroma (p>0.05). Considering all these results, it is recommended that the way of air packaging for the pork with a short storing period should be reconsidered to cut down expenses.