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Carbon-dioxide controlled-atmosphere packaging of sliced ham.

Author(s) : BOEREMA J. A., PENNEY N., CUMMINGS T. L., BELL R. G.

Type of article: Article

Summary

Commercially produced sliced, cooked, reformed ham in vacuum and carbon dioxide packs was stored at 10, 3, and -1.5 deg C. After various periods three vacuum and three carbon dioxide packs from each temperature were removed from storage and subjected to microbiological and sensory evaluation. Results indicate that the use of carbon dioxide controlled atmosphere packs cannot be advocated to replace the current use of vacuum packs for sliced, cooked, reformed ham, in terms of extending product storage life.

Details

  • Original title: Carbon-dioxide controlled-atmosphere packaging of sliced ham.
  • Record ID : 1994-2369
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 5
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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