Effect of Oxygen Transmission Rate of Packaging Films on Color Stability of Vacuum Packaged Chicken Bologna

Oxygen Transmission Rate of Packaging Films and Light Exposure Effects on the Color Stability of Vacuum‐Packaged Dry Salami

“…The nitrosoheme pigment formed is sensitive to the effects of light and oxygen which interact to promote color fading or color loss at the exposed surface of packaged cured meat products placed in lighted displays (Mandigo and Kunert, 1973;Lin and Sebranek, 1979;Lin et al, 1980;Wesley et al, 1982;Acton et al, 1986). Color fading, which results in a tan, brown or gray appearance, is thought to occur in a twostep sequence.…”

“…THE DEVELOPMENT of cured meat color, a pink to red appearance, is dependent on reaction conditions involving the muscle pigment myoglobin, added sodium nitrite (or potassium nitrite) and reductants, tissue pH (Kelly and Watts, 1957;Siedler and Schweigert, 1959;Fox and Thomson, 1963;Fox and Ackerman, 1968;Lee and Cassens, 1976;Giddings, 1977) and the time-temperature schedule used in product heating (Fox et al, 1967;Monagle et al, 1974;Acton and Dick, 1977;Acton et al, 1979). The nitrosoheme pigment formed is sensitive to the effects of light and oxygen which interact to promote color fading or color loss at the exposed surface of packaged cured meat products placed in lighted displays (Mandigo and Kunert, 1973;Lin and Sebranek, 1979;Lin et al, 1980;Wesley et al, 1982;Acton et al, 1986). Color fading, which results in a tan, brown or gray appearance, is thought to occur in a twostep sequence.…”

Color Changes of Chicken Leg Patties Due to End‐point Temperature, Packaging and Refrigerated Storage

“…and increases in "b" values were noted after 8 wk. However, due to difference in product form, storage time and packaging film used, our results can not be directly compared with those of Acton et al (1986). CONCLUSION DETERMINATION of color values of precooked chicken leg meat may provide a rapid estimation of EPT to which the product has been heated.…”

“…However, all patties became lighter, less yellow and less red as storage time increased regardless of packaging. Acton et al (1986) tested 5 packaging films for color stability of vacuum-packaged chicken bologna. Some decreases in "a" 05; n=54).…”

“…However, when samples were cooked to different EPT by varying heating rate while holding cooking time constant (2 min), sample surface color "L" increased and "a" decreased as EPT increased. Other factors affecting color of poultry products include: pack- aging systems of pre-cooked chicken bologna (Acton et al, 1986); long term refrigerated storage for turkey breast rolls (Smith and Alvarez, 1988); short term storage for turkey dark meat rolls and links (Helmke and Froning, 1971); cooking time, refrigerated and frozen storage for chicken breast meat (Heath and Owens, 1992). USDA regulations require that cooked meat items be heat processed to specific internal EPT.…”