Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display.
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DOI: 10.1016/j.meatsci.2017.02.014
Abstract: Discoloration of sliced packaged salami is contributing to rejection of the product, food waste and economical loss. A combination of residual O2 in the headspace of packages and light is causing photooxidation and deterioration of… read more here.
Keywords: sliced packaged; salami; discoloration; light display ... See more keywords