Effects of packaging materials on water-holding capacity (WI-Q thaw and cook losses, TBA value, moisture and fat content, and sensory characteristics of ground pork held in frozen storage for 13, 26, or 39 wk were examined. Moisture and juiciness decreased and total losses (thaw + cook) increased over time regardless of packaging. WHC decreased most in PVC-packaged pork (fresh = 0.53,39 wk = 0.17) and least for vacuum-packaged pork (39.wk = 0.25). After 39 wk TBA values were highest for PVC-packaged (2.98) and lowest for vacuum-packaged pork (1.16). Rancid and sour odors and flavors followed similar trends.

Hi&b fructose corn syrup (HFCS) (42% fructose) was used to replace 25, 50, 75 or 100% of the sucrose in angel cakes. Replacement with HFCS of -50, 75 or 100% of sucrose resulted in foams witb lower specific gravities; decreased foam beating time; and cakes with lower volume, browner crusts, yellower crumb, filer texture, and decreased sweetness. Replacement of 25% sucrose with HFCS did not affect greatly the physical -measurements or sensory characteristics studied.

Untreated and treated (dipped in ascorbic acid solutions of 0, 0.5, 1.0, or 5.0%) raw psoas major muscle samples were exposed to radiant energy in a model system (SOOW Hg lamp, 577 nm, 2" + l"C, 20% 02) with spectral reflectance measured every 30 min. Results varied with reflectance ratios or differences at 572/525, 630-582, 630/582, or 630-614 nm. Differences between 0 and 4 hr exposure indicated that ascorbic acid retarded pigment oxidation. The K/S ratio at 5721525 nm indicated that 5% ascorbic acid solution retarded pigment oxidation and protected muscle color most. Ascorbic acid retarded lipid oxidation (TBA values) in muscle stored at -26°C from 3-10 wk; a 5% solution gave the least protection of the solutions tested.

Ground pork, 30% fat, was packaged in 4548 units in Cryovac bags heat sealed under vacuum (V), Saran Wrap@ (S), aluminum foil (A), Sara0 overwrapped with aluminum foil @A), and polyvinyl chloride (PVC) and frozen 13, 26, or 39 wk at -17°C. TBA values increased over time regardless of packaging. Those materials that excluded oxygen delayed lipid oxidation longest. Red color (CIE a* value and % reflectance difference at 630 and 580 nm) decreased over time; this was greater on exterior than interior of the meat block. Materials that excluded oxygen prevented loss of red color during the first 26 wk storage. Changes in redness and TBA appeared unrelated to pH. Changes in L' and b' values did not appear related to packaging treatment or storage time.