Abstract
ABSTRACTRetention of cured color and shelf life of sliced bologna manufactured with various erythorbate levels and packaged with different films and vacuum levels were studied. Good barrier films (7.0 ml/m2/24 hr or less oxygen permeability), film rigidity, and high vacuum levels (686‐737 mm) are most critical for less faded color, higher cured pigment conversion, and lower TBA numbers. Erythorbate aided curing developments but could not compensate for low barrier films or low vacuum levels during storage.
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