Impact of different visible light spectra on oxygen absorption and surface discoloration of bologna sausage

Meat Science

Volumn 121, Issue , 2016, Pages 207-209

  Böhner, Nadine ^a   Rieblinger, Klaus ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Color stability; Cured boiled sausage; Discoloration; LED; Light; Residual oxygen; Retail display cabinet

Indexed keywords

COLOR; CURING; DISCOLORATION; LIGHT; MEATS; OXYGEN;

COLOR STABILITY; CURED BOILED SAUSAGE; DISPLAY CABINET; LIGHT INTENSITY; OXYGEN ABSORPTION; PACKAGING SYSTEM; RESIDUAL OXYGEN; SURFACE DISCOLORATION;

LIGHT EMITTING DIODES;

OXYGEN;

ANALYSIS; ANIMAL; COLD; COLOR; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; LIGHT; MEAT; OXIDATION REDUCTION REACTION; PH; PIG; RADIATION RESPONSE; TASTE;

ANIMALS; COLD TEMPERATURE; COLOR; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; LIGHT; MEAT PRODUCTS; OXIDATION-REDUCTION; OXYGEN; SWINE; TASTE;

EID: 84975478727     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.06.019     Document Type: Article

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