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- Hempel, Andreas W.; Papkovsky, Dmitri B.; Kerry, Joseph P.
- Foods 2013 v.2 no.4 pp. 507-520
- bacon; carbon dioxide; ethanol; flavor; microbiological quality; modified atmosphere packaging; nitrogen; odors; oxygen; pies; potatoes; sausages; sensory evaluation; shelf life; spoilage
- ... O₂ sensors were used to non-destructively monitor O₂ levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O₂ (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0–0.6 MPa) and gas flush (0.02–0.03 MPa) (30% CO₂/70% N ...