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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Indexing
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FACTORS AFFECTING THE SHELF LIFE OF GAS- AND VA...
- Author(s) : AHVENAINEN R., SKYTTA E., KIVIKATAJA R. L.
- Date : 1989
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
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ACCELERATED PROCESSING OF BONELESS HAMS TO DRY-...
- Author(s) : MARRIOTT N. G.
- Date : 1983/08
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 8
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IRRADIATION IN CONJUNCTION WITH MODIFIED ATMOSP...
- Author(s) : LAMBERT A. D., SMITH J. P., DODDS K. L.
- Date : 1991/08/10
- Languages : English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
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ACCEPTABILITY OF CHILLED AND FROZEN HAM.
- Author(s) : AMBROSIADIS I.
- Date : 1982
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 78
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Physical, chemical and sensory changes in irrad...
- Author(s) : LAMBERT A. D., SMITH J. P., DODDS K. L.
- Date : 1992/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 6
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