FLAVOR CHANGES ACCOMPAYING NOMINALLY ANOXIC SPOILAGE OF PORK WITH COMMERCIAL AND REDUCED LEVELS OF MICROBIAL CONTAMINATION1

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Abstract
Pork loins with normal muscle quality and either commercial or reduced levels of microbial contamination were stored for different intervals in 2.5 l of carbon dioxide (CO2)/kg of meat at −1.5C to determine the changes which occur in flavor during prolonged anoxic storage. Flavor amplitude deteriorated progressively during storage and was slightly inappropriate, unbalanced, and unblended after six weeks of storage in samples with commercial contamination. As storage was prolonged, these inappropriate notes progressively increased in both incidence and intensity in samples with commercial contamination. These inappropriate notes coincided with lactic acid bacteria attaining maximum numbers. In samples with reduced contamination, these inappropriate notes were not perceived in any sample during 24 weeks of storage. If the storage life of commercial pork is to be extended beyond six weeks, early off‐flavor development must be prevented by substantially improving the initial hygienic quality of the product.