Effect of packaging on color and physical characteristics of ground pork in long-term frozen storage

Ground pork, 30% fat, was packaged in 454g units in Gryovac bags heat sealed under vacuum (V), Saran Wrap (S), aluminum foil (A), Saran Wrap overwrapped with aluminum foil (SA), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at -17 degrees C. TBA values increased over time regardless of pa...

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Veröffentlicht in:	Journal of food science 1991-03, Vol.56 (2), p.363-366
Hauptverfasser:	Brewer, M.S. (University of Illinois, Urbana-Champaign, IL), Harbers, C.A.Z
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENTOS ALMACENAMIENTO ALUMINIO ALUMINIUM Aluminum base alloys Biological and medical sciences CARNE CONGELADA CARNE DE CERDO COLOR CONDITIONNEMENT CONGELACION CONGELATION Containers & packaging COULEUR EMBALAJE EN VACIO EMBALLAGE SOUS VIDE EMPAQUETADO FILM PLASTIQUE Foils Food industries Frozen Frozen ground Fundamental and applied biological sciences. Psychology Grounds LIPIDE LIPIDOS MATERIALES DE EMPAQUE MATERIAU DE CONDITIONNEMENT Meat Meat and meat product industries OXIDACION OXYDATION Packaging PELICULA PLASTICA Polyvinyl chlorides PRODUIT ALIMENTAIRE STOCKAGE VIANDE CONGELEE VIANDE PORCINE
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