Doctoral Dissertations

Date of Award


Degree Type


Degree Name

Doctor of Philosophy


Food Science and Technology

Major Professor

H.O. Jaynes

Committee Members

M. James Riemann, Sharon L. Melton, Dwight H. Loveday, John P. Hitchcock


This study was conducted to determine the effect of pre-rigor (PRR) and post-rigor (POR) pork on the shelf-life of sausage patties stored under six treatments-vacuum (Trt 1), 100% CO2 (Trt 2), Air (Trt 3), 75% Ns + 25% CO2 (Trt 4), 75% N2 + 15% CO2 + 10% O2 (Trt 5) and 75% N2 + 20% CO2 + 5% O2 (Trt 6).

Six sows were slaughtered and the meat (PRR and PGR) was ground (0.48 cm), mixed with seasonings and stuffed into casings. Sausage was crust-frozen in a CO2 batch freezer (-70C) and transferred to a blast freezer (-21C) for 10 days. After frozen storage, the sausages were sliced into patties, packaged under six treatments (Trt 1 through Trt 6) and stored at 4C for 14 days. Analyses were conducted at 0, 3, 7, 10 and 14 day intervals.

PRR had higher (P≤0.001) TBA value, total bacterial count and lactic acid bacterial count than POR. PRR had higher (P≤0.001) percent OMb, Hunter ‘L’ and ‘a’ values as well as lower (P≤0.001) percent MMb than POR.

Trt 2 and Trt 4 gave lower (P≤0.001) TBA values and total bacterial counts, whereas Trt 3, Trt 5, and Trt 6 gave higher (P≤0.001) percent OMb and lower (P≤0.001) percent MMb. Trt 2 and Trt 4 are recommended for shelf-life extension in terms of lipid oxidation and microbial growth. For color shelf-life extension, at 50% MMc level, Trt 3, Trt 5 and Trt 6 are recommended.

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