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STORAGE LIFE OF SELECTED MEAT SANDWICHES AT 277 K (4 DEG C) IN MODIFIED GAS ATMOSPHERES.

Author(s) : MCMULLEN L., STILES M. E.

Type of article: Article

Summary

SANDWICHES, INCLUDING PROCESSED MEATS, ROAST BEEF AND HAMBURGERS, WERE PACKED WITH 50% CO2 AND 50% AIR, STORED AT 277 K (4 DEG C), AND COMPARED WITH A FROZEN REFERENCE SAMPLE. PROCESSED MEAT PRODUCTS WERE STILL ACCEPTABLE UP TO 35 DAYS OF STORAGE, ROAST BEEF FOR 28 TO 35 DAYS OF STORAGE, AND HAMBURGERS FOR ONLY 14 DAYS. THE MOST SIGNIFICANT EFFECTOF GAS ATMOSPHERES WITH 30, 50, OR 70% CO2 AND EITHER AIR OR NITROGEN WAS OBSERVED WITH HAMBURGER SAMPLES, IN WHICH EXCLUSION OF OXYGEN EXTENDED STORAGE LIFE FROM 14 TO 35 DAYS. INITIAL PRODUCT QUALITY WAS A MORE IMPORTANT FACTOR THAN THE RANGE OF GAS ATMOSPHERES BETWEEN 30 AND 70% CO2.

Details

  • Original title: STORAGE LIFE OF SELECTED MEAT SANDWICHES AT 277 K (4 DEG C) IN MODIFIED GAS ATMOSPHERES.
  • Record ID : 1990-1935
  • Languages: English
  • Source: Journal of Food Protection - vol. 52 - n. 11
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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