EFFECT OF EXPOSURE TO OXYGEN ON CHANGES IN MEATS AND VEGETABLES DURING STORAGE

Abstract

Reported are the procedures and results of a six-months' storage stability study conducted with precooked beef, chicken, carrots and spinach which had been freeze-dried to 2 and 4% residual moisture levels and stored under 2, 4, and 20% oxygen atmosphere at 100F. Exposure to oxygen was the primary cause of product deterioration. The effect of residual moisture level and length of storage on quality attributes was product dependent.

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1965
Accession Number
AD0625484

Entities

People

  • N. Roth
  • P. Cope
  • R. Wheaton

Organizations

  • Whirlpool Corporation

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Birds
  • Carbon Dioxide
  • Chemical Analysis
  • Chemical Reactions
  • Chemical Synthesis
  • Chemistry
  • Dehydrated Foods
  • Dehydration
  • Fatty Acids
  • Food
  • Freeze Dried Foods
  • Materials
  • Packaging
  • Partial Pressure
  • Standards
  • Statistical Analysis
  • Vacuum

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Materials Science and Engineering.