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COLOUR STABILITY OF CHILLED VACUUM PACKED CURED MEAT PRODUCTS DURING RETAIL DISPLAY.

Author(s) : BÖGH-SÖRENSEN L.

Summary

VACUUM PACKED SLICED HAM WAS PLACED IN A DISPLAY CABINET WITH NORMAL LIGHTING AT ABOUT 280 K (7 °C) OR 275 K (2 °C) IN THE DARK (CONTROLS). IN EXPERIMENT A, PLASTIC NOS 1, 2 AND 3 WERE USED ; THE OXYGEN TRANSMISSION RATE (O-TR) WAS 10, 60 AND 1 MILLIL/M2.DAY, RESPECTIVELY, AND NO 3 CONTAINED A UV-BARRIER. IN EXPERIMENT B, PLASTICS 1 AND 2 WERE USED, BUT 99, 95 OR 85% VACUUM WAS USED IN THE VACUUM PACKAGING PROCESS. AFTER A FEW HOURS, DISPLAYED SAMPLES EXPOSED TO LIGHT SHOWED DISCOLORATION, WHICH MORE OR LESS DISAPPEARED LATER. IN PLASTIC 2, THE COLOUR BECAME UNACCEPTABLE AFTER 20 DAYS. IN EXPERIMENT B, THE DEGREEOF VACUUM WAS FOUND TO BE VERY IMPORTANT ; PRACTICAL STORAGE LIFE (PSL) WAS 1 DAY AT 85% AND 18 DAYS AT 99%. IN SAMPLES PROTECTED FROM LIGHT, COLOUR WAS NOT THE PSL LIMITING FACTOR. PSL WAS ALSO DETERMINED BY MEANS OF SENSORY EVALUATION. TEMPERATURE HAD GREAT INFLUENCE, AND THERE WAS AN ADVANTAGE IN USING EGREE OF VACUUM.

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Pages: 563-568

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Details

  • Original title: COLOUR STABILITY OF CHILLED VACUUM PACKED CURED MEAT PRODUCTS DURING RETAIL DISPLAY.
  • Record ID : 1988-2349
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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