Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen
Ripening of dry cured pork in the vakuum packaging Part 2: Influence on TBARS-number, flavour and outlook
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In this paper the TBARS-number and the flavour of dry cured pork were investigated during production and storage. Dry cured pork was produced by three different ways such as: (a) curing/drying/ripening/ storage in the air, (b) curing/drying in the air and ripening/storage under vacuum, (c) curing under vacuum, drying in the air and ripening/storage under vacuum. TBARS-numbers of the dry cured pork from air-vacuum and vacuum-air-vacuum processing were lower then the TBARS-numbers of the dry cured pork produced in the air, and the flavour of dry cured pork in vacuum packages was significantly better. The dry cured pork from air/vacuum processing had the lowest TBARS-number and the best flavour. Also, the appearance of dry cured pork in vacuum packages was significantly better.