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EFFECTS OF ANTIOXIDANTS ON THE RETAIL APPEARANCE AND DISPLAY LIFE OF FROZEN BACON.

Author(s) : JEREMIAH L. E.

Type of article: Article

Summary

THE EFFICACY OF 3 ANTIOXIDANTS AND A REDUCTANT FOR PREVENTING DETERIORATION IN FACTORS CONTRIBUTING TO THE RETAIL ACCEPTABILITY OF BACON SLICES DURING FROZEN STORAGE AND SIMULATED RETAIL DISPLAYWAS EXAMINED. THE ANTIOXIDANTS: BUTYLATED HYDROXYANISOLE (BHA), BUTYLATED HYDROXYTOLUENE (BHT), AND PROPYL GALLATE AND THE REDUCTANT ASCORBIC ACID, WERE INCORPORATED INTO A DRY SUGAR BACON CURE ALONE OR IN COMBINATION. COMPOSITE RESULTSINDICATED THAT INCORPORATION OF THE FORMULATIONS EVALUATED INTO DRY SUGAR BACON CURES DID NOT APPEAR TO BE PRACTICAL. INCORPORATION OF BHA AND BHT IN COMBINATION EXTENDED THE RETAIL DISPLAY LIFE OF FRESH BACON SLICES BY APPROXIMATELY 3. 5DAYS.

Details

  • Original title: EFFECTS OF ANTIOXIDANTS ON THE RETAIL APPEARANCE AND DISPLAY LIFE OF FROZEN BACON.
  • Record ID : 1988-2351
  • Languages: English
  • Source: Journal of Food Protection - vol. 51 - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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