Effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon
Bacon can be packaged and managed in several different ways. Researchers at the University of Illinois, USA simulated food service (frozen) and retail packaged (refrigerated) bacon over a range of storage times after slicing. Food service bacon was packaged in oxygen-permeable polyvinyl lined boxes layered on wax-covered lined paper. Retail bacon was vacuum-packaged in retail packages.
Off-flavor and oxidized odor increased as storage time after processing increased in both packaging types. Lipid oxidation increased as storage time after slicing increased to a greater extent in food service packaging. An article about the research is published in the Journal of Food Science.
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