Identification of Components or Fractions Associated with Adverse Changes in Freeze Dried Chicken and Port during Storage

摘要

Reported are the procedures and results of a six-month storage stability study, the objective of which was to further define and correlate the major physical, chemical, and sensory changes which occur during the storage deterioration of precooked, diced, freeze-dried chicken, and raw and pre-cooked sliced freeze-dried pork under very low oxygen and moisture conditions. Physical, chemical, and sensory changes were determined in cooked diced chicken, and raw and cooked slicked pork that were freeze-dried to residual moisture levels of less than 2% and stored in sealed tin cans under nitrogen at -40, 28, 38 and 48c for 1, 3, and 6 months.