Accession Number:

AD0625484

Title:

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

Descriptive Note:

Final rept., 24 Jun 1963-7 Jan 1965

Corporate Author:

WHIRLPOOL CORP ST JOSEPH MI SYSTEMS DIV

Personal Author(s):

• Roth, N.
• Wheaton, R.
• Cope, P.

Report Date:

1965-11-01

Pagination or Media Count:

135.0

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.

Descriptors:

• *OXIDATION
• STATISTICS
• FREEZE DRYING
• MEAT
• TABLES(DATA)
• FOOD
• ODORS
• TASTE
• VEGETABLES
• MOISTURE
• PACKAGING
• NITROGEN
• OXYGEN

Subject Categories:

• Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE