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R. J. VIMINI, Research and Development, Perdue Farms, Inc., PO Box 1537, Salisbury, MD 21802 High pressure processing provides proven reduced risk for food safety and also extends shelf life with minimal impact on flavor and texture of ready-to-eat poultry products. Unlike some processing methods there are few restrictions on packaging materials that can be used. However, observable increases in free package moisture and package film smearing with low oxygen modified atmosphere packaging occurred. These observable issues were more pronounced as high pressure levels and dwell times under pressure were increased. Furthermore, these observable issues are considered poor appearance and result in finished product that lacks a wholesome look for consumers. These same observable issues were not apparent in vacuum packaged ready-to-eat products. Formulation modifications, packaging film properties, varying modified gas mixtures and process changes were all extensively evaluated in order to correct or minimize package free moisture and film smearing. Overall optimal product formulation, packaging film properties and packaging and process parameters were achieved and finished product characteristics were improved while a significant reduction in Listeria monocytogenes by 2-5 logs was obtained. Commercially successful implementation of high pressure processing and packaging will be discussed.
Session 39, Advances in packaging technology required for implementation on novel food processes
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |