EFFECT OF PACKAGING ON COLOUR AND PHYSICAL CHARACTERISTICS OF GROUND PORK IN LONG-TERM FROZEN STORAGE.

Author(s) : BREWER M. S., HARBERS C. A. Z.

Type of article: Article

Summary

GROUND PORK, 30 % FAT, WAS PACKAGED IN 454 G UNITS IN CRYOVAC BAGS HEAT SEALED UNDER VACUUM, SARAN WRAP, ALUMINIUM FOIL, SARAN OVERWRAPPED WITH ALUMINIUM FOIL, AND POLYVINYL CHLORIDE AND FROZEN 13, 26, OR 39WEEKS AT 256 K (-17 DEG C). TBA VALUES INCREASED OVER TIME REGARDLESS OF PACKAGING. THOSE MATERIALS THAT EXCLUDED OXYGEN DELAYED LIPID OXIDATION LONGEST. RED COLOUR DECREASED OVER TIME ; THIS WAS GREATER ON EXTERIOR THAN INTERIOR OF THEMEAT BLOCK. MATERIALS THAT EXCLUDED OXYGEN PREVENTED LOSS OF RED COLOUR DURING THE FIRST 26 WEEKS STORAGE.

Details

Original title: EFFECT OF PACKAGING ON COLOUR AND PHYSICAL CHARACTERISTICS OF GROUND PORK IN LONG-TERM FROZEN STORAGE.
Record ID : 1992-0675
Languages: English
Source: Ital. J. Food Sci. - vol. 56 - n. 2
Publication date: 1991
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Oxidation; Mince; Lipid; Vacuum; Meat; Aluminium; Organoleptic property; Pork; Packaging; Colour; Freezing