Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems

Dry-cured Iberian ham slices were stored under vacuum and under two different atmospheres (N2=70% N2+30% CO2; Ar=70% Ar+30% CO2) and exposed to lightness or darkness. Physico-chemical, sensory and microbial analysis was carried out throughout 60days storage. Vacuum samples showed the highest a*-valu...

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Bibliographic Details
Published in:Meat science 2012-01, Vol.90 (1), p.236-243
Main Authors: Parra, V., Viguera, J., Sánchez, J., Peinado, J., Espárrago, F., Gutierrez, J.I., Andrés, A.I.
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
carbon dioxide
Dry-cured Iberian ham
Food Analysis
Food industries
Food Packaging - methods
Fundamental and applied biological sciences. Psychology
General aspects
ham
Handling, storage, packaging, transport
Hydrogen-Ion Concentration
Light
lighting
Meat and meat product industries
Meat Products - analysis
Modified atmosphere packaging
nitrogen
Oxidation-Reduction
Oxygen
Quality
sensory properties
Swine
thiobarbituric acid-reactive substances
Vacuum
vacuum packaging
Water - chemistry
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Summary:Dry-cured Iberian ham slices were stored under vacuum and under two different atmospheres (N2=70% N2+30% CO2; Ar=70% Ar+30% CO2) and exposed to lightness or darkness. Physico-chemical, sensory and microbial analysis was carried out throughout 60days storage. Vacuum samples showed the highest a*-value compared to N2 and Ar after 30 (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2011.07.007