Abstract
The article presents the results of testing the period of induction of the fat fraction of Stewed Beef canned meat in consumer packaging made of combined materials on the OXITEST device. The effect of oxidation temperature on the period of induction of canned meat was assessed. It is shown that as the temperature in the reactor increases, the induction period decreases. Data on the effect of temperature on the induction period can be used to calculate the shelf life of canned meats by extrapolation to the storage temperature. A comparative analysis of the dynamics of the induction period of canned meat during storage under normal conditions and at a temperature of 37°С showed an insignificant difference, which indicates the stability of canned food during long-term storage.
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