Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken

ABSTRACT Fresh chicken drumsticks rinsed with water or salt solution (28% NaCl) were vacuum‐skin packaged in films differing in oxygen transmission rate (OTR) (< 10, 3000, ≥ 7000 cm3/m2/24 h). Salt rinsing decreased surface lightness (CIE L*). Higher OTR films maintained surface redness (CIE a*)...

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Veröffentlicht in:	Journal of food science 2003-06, Vol.68 (5), p.1762-1765
Hauptverfasser:	Kartika, S., Candogan, K., Grimes, L.W., Acton, J.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria bacteria counts Biological and medical sciences chicken color Food industries Food packaging Food science Fundamental and applied biological sciences. Psychology Meat and meat product industries Oxygen packaging Poultry quality rinses
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