Projectname:
Discolouration of sliced and packaged Meat Products
Workgroup: Preservation of food quality
Manager of the project team: Dr. Th. Blum, Wipak Walsrode
Research institution: Fraunhofer IVV, Freising
Scientific guidance: Dr. D. Sandmeier
Financing: FoGe
Project duration: 2002
Discolouration of cured meat products is a phenomena unwanted by producer, retailer and consumer as well. The reaction is caused by the reddish Nitrosomyoglobin which decomposes quickly under the influence of light in presence of oxygen forming greyish-brown residues. The most intensive effect can be seen at cured sausage products, discolouring within a few hours.
Retailed sliced in transparent packaging these products need cooling and absence of oxygen for being stable during the expected shelf life. This means usage of high barrier foils and an absolutely tight sealing which cannot be achieved in every case.
The aim of this project is to investigate the noxious influence of UV-light from the light tubes. To study the effect distinct samples will be treated with different radiation intensities of various tube types. If the exclusion of this part of the spectrum improves the stability, incorporation of UV-absorbing components into the polymer used for packaging will be helpful.
