Abstract
The objective of this study was to evaluate the color of unpackaged and vacuum-packaged venison during storage. Color parameters L*, a* and b* were assessed in vacuum-packaged samples after 72, 144, 216, 288 and 360 h of storage, and in unpackaged samples – after 72, 144 and 216 h. The total change in color ΔE* in comparison with the color of fresh meat was determined. The results indicate that the storage of unpackaged venison has an adverse effect on color, giving it a darker, grayish hue. The most profound changes were observed after 144 and 216 h of storage. Vacuum packaging of venison minimizes color change and has a long-term stabilizing effect for up to 15 days.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
