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.
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