Abstract
ABSTRACTThe effects of slicing method on the quality and storage‐life of modified atmosphere packaged carrot slices were determined using microscopy, sensory evaluation, microbial counts and a range of physical and chemical tests. Slicing caused physical damage, physiological stress and enhanced microbial growth. The severity of these effects were in the order of blunt machine blade > sharp machine blade > razor blade. These findings provide insights into the magnitude and basis of slicing effects and also confirm the importance of gentle processing and the use of a sharp blade.
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