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The Effect of Different Wrappings, Temperatures, and Length of Storage on Keeping Qualities of Frozen Pork Chops^*

Michigan Agricultural Experiment Station

Abstract

1. The palatability and shrinkage of pork chops wrapped in seven different materials and held at 0°, 5°, and 15°F. have been studied.
   
2. Wrappings had little effect on the palatability of the chops under the experimental conditions used, but had a decided effect on moisture loss. Kraft wrapping paper permitted the greatest moisture loss, whale-hide was next, Thermo M, lard, and lard and tallow were about the same, while cellophane allowed less moisture to escape than any of the other materials.
   
3. The palatability of the chops decreased and shrinkage increased as the storage period lengthened. Most of the chops were still edible after 180 days storage, although the fat of some of the chops was rancid.
   
4. Several palatability factors seemed better in chops stored at 15° than in those stored at 0°, probably due to temperature fluctuations in the 0° box. Little difference was found between chops stored at 5° and 15°.
   

^* Journal article No. 410 N.S.