SCIENTISTS in Australia have developed a technique for storing fresh
chilled pork for six weeks, about twice the current storage time. The extra
time will allow Australia to ship pork to Japan and Southeast Asia. The
technique was developed in Brisbane at the Cannon Hill Meat Research Laboratory
of the CSIRO, Australia’s research organisation. It involves dipping pork
cuts in a solution of 1.5 per cent acetic acid held at 55 Degree C for 10
seconds before vacuum packing.
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