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Colour stability of packed meat products. The effect of packaging materials, reduced pressure and modified atmospheres containing carbon monoxide on the colour stability of sliced Bologna and cooked ham.

Author(s) : AASGAARD J.

Type of article: Article

Summary

A test has been carried out with Bologna and cooked ham, to determine the most convenient packaging material and atmosphere composition for stability in general and colour stability in particular.

Details

  • Original title: Colour stability of packed meat products. The effect of packaging materials, reduced pressure and modified atmospheres containing carbon monoxide on the colour stability of sliced Bologna and cooked ham.
  • Record ID : 1994-0331
  • Languages: English
  • Source: Fleischwirtschaft - vol. 73 - n. 4
  • Publication date: 1993/04
  • Document available for consultation in the library of the IIR headquarters only.

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