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SHELF LIFE OF MEAT LOAVES PACKAGED IN VACUUM OR NITROGEN GAS. II. EFFECT OF STORAGE TEMPERATURE, LIGHT AND TIME ON PHYSICOCHEMICAL AND SENSORY CHANGES.

Author(s) : LEE B. H.

Type of article: Article

Summary

EFFECTS OF TEMPERATURE, LIGHT AND TIME OF STORAGE ON THE PHYSICOCHEMICAL AND SENSORY CHANGES OF VACUUM-OR NITROGEN-PACKED MEAT LOAVES WERE EXAMINED 49 D OF STORAGE AT 269, 273, 276 AND 280 K (-4, 0, 3 AND 7 DEG C) UNDER DARK AND LIGHTED DISPLAY. AT 269 K THERE WERE NO SIGNIFICANT CHANGES DURING 49 D, BUT EXTENDING DURATION AND INCREASING TEMPERATURE ABOVE 273 K (0 DEG C) HAD A SIGNIFICANT EFFECT ON THE SHELF LIFE OF MEAT LOAVES, REGARDLESS OF TREATMENTS. SIGNIFICANT RELATIONSHIPS WERE NOTED BETWEEN CO2, PH AND SENSORY CHANGES. OVERALL, NITROGEN PACKAGING SIGNIFICANTLY IMPROVED APPEARANCE. LIGHT INCREASED THE FREQUENCY OF GREEN DISCOLORATION OF VACUUM-PACKED SAMPLES AFTER 28 D AT 273, 276 AND 280 K.

Details

  • Original title: SHELF LIFE OF MEAT LOAVES PACKAGED IN VACUUM OR NITROGEN GAS. II. EFFECT OF STORAGE TEMPERATURE, LIGHT AND TIME ON PHYSICOCHEMICAL AND SENSORY CHANGES.
  • Record ID : 1984-2326
  • Languages: English
  • Source: Journal of Food Protection - vol. 47 - n. 2
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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