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Effect of oxygen absorption and package leaking on the quality of sliced ham.

Author(s) : RANDELL K., HURME E., AHVENAINEN R., LATVA-KALA K.

Type of article: Book chapter

Summary

The presence of oxygen and light exposure lead to rapid spoilage in ham, because of yeast and mould growth. Nevertheless, an oxygen absorber can maintain product quality, even when packaging is no longer leaktight. Ham can be kept for 23 days in such conditions.

Details

  • Original title: Effect of oxygen absorption and package leaking on the quality of sliced ham.
  • Record ID : 1997-1633
  • Languages: English
  • Source: In: Foods Packag. Mater., Chem. Interactions, R. Soc. Chem. - 211-216; 7 ref.
  • Publication date: 1995

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