Oxygen sorbents preserve product and presentation.

摘要

This article discusses the use of O2 absorbents in packaging to improve the appearance and shelf life of sliced meats. Aspects considered include: adverse effects of O2 exposure on meat quality; methods currently available to combat O2 degradation and food spoilage; the role of O2 removal in enhancement of brand appeal; use of O2 sorbent technology to increase shelf life and improve the effects of modified atmosphere packaging; and positioning of O2 sorbents inside plastic packaging.