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FACTORS AFFECTING THE SHELF LIFE OF GAS- AND VACUUM-PACKED COOKED MEAT PRODUCTS. 2. VIENNA SAUSAGES.

Author(s) : AHVENAINEN R., KIVIKATAJA R. L., SKYTTA E.

Type of article: Article

Summary

THE DISADVANTAGES OF A VACUUM, IE COMPRESSION OF THE SAUSAGES AND DRIP, STILL REMAINED. THESE PROBLEMS WERE AVOIDED AND, FURTHERMORE, THE SHELF LIFE WAS IMPROVED BY USING A MODIFIED ATMOSPHERE IN DEEP-DRAW PACKAGING. THE BEST GAS COMPOSITION WAS 20% CO2 AND 80% N2. AMONG THE DIFFERENT FACTORS STUDIED, PACKAGING DELAY HAD THE MOST SIGNIFICANT EFFECT ON THE QUALITY AND SHELF LIFE. THE PRODUCT SHOULD BE PACKED IMMEDIATELY AFTER MANUFACTURING. THE UNOPENED PACKAGES WITH A SMALLER HEAD-SPACE LOOKED BETTER. THE OXYGEN PERMEABILITY HAS A VERY SMALL EFFECT.

Details

  • Original title: FACTORS AFFECTING THE SHELF LIFE OF GAS- AND VACUUM-PACKED COOKED MEAT PRODUCTS. 2. VIENNA SAUSAGES.
  • Record ID : 1991-0234
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 2
  • Publication date: 1990

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