Retail chilled display storage of high- and reduced-fat sliced bologna.

Author(s) : JIMENEZ COLMENERO F., CARBALLO J., FERNANDEZ P., COFRADES S., CORTES E.

Type of article: Article

Summary

This study examined the influence of light (1,900 lux) and dark diplay conditions on purge loss, colour, residual nitrite, rancidity, texture, and microbiological changes of sliced vacuum-packaged high-fat (24.7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7 deg C. Colour stability was more dependent upon photochemical action than upon temperature. The rate of colour fading was greater at a lower fat content. Results are given for nitrite, texture, microbiological counts and light.

Details

Original title: Retail chilled display storage of high- and reduced-fat sliced bologna.
Record ID : 1998-3673
Languages: English
Source: Journal of Food Protection - vol. 60 - n. 9
Publication date: 1997/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Lipid; Light; Slice; Texture; Chilling; Rancidity; Microbiological quality; Sausage; Meat product; Weight loss; Colour