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THE COLOUR STABILITY OF RETAIL PACKED, FROZEN GROUND BEEF.

Author(s) : BERTELSEN G., BÖGH-SÖRENSEN L.

Type of article: Book chapter

Summary

THE EFFECT OF TWO DISPLAY LIGHTING SOURCES AND FLUCTUATING TEMPERATURES ON THE COLOUR OF FROZEN GROUND BEEF PACKED IN POLYETHYLENE CHUBS WAS INVESTIGATED. THE SAMPLES WERE STORED AT 249 K (-24 DEG C) IN THE DARK BEFORE DISPLAYING ; SOME SAMPLES WERE VACUUM-PACKED BEFORE FROZEN STORAGE. EXPOSURE TO LIGHT CAUSED APPRECIABLE COLOUR CHANGES IN 3 DAYS AND UNACCEPTABLE COLOUR IN 6 TO 12 DAYS. NO DIFFERENCE WAS FOUND IN COLOUR DETERIORATION OF THE TWO INVESTIGATED LIGHTING SOURCES (FREE POWDER LAMP AND WARM WHITE). FOR SAMPLES PROTECTED AGAINST LIGHT THE OBJECTIVE COLOUR MEASURINGS INDICATED A SLIGHTLY BETTER COLOUR STABILITY FOR SAMPLES AT 249 K.

Details

  • Original title: THE COLOUR STABILITY OF RETAIL PACKED, FROZEN GROUND BEEF.
  • Record ID : 1985-2005
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 711-715; 2 fig.; 5 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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