THE EFFECTS OF FROZEN STORAGE AND THAWING ON THE RETAIL ACCEPTABILITY OF HAM STEAKS AND BACON SLICES1

Abstract

ABSTRACT.Ham steaks and bacon slices were frozen and stored at ——30° C in still air in 4 protective storage wraps (oxygen–permeable retail wrap, polyethylene bags, aluminum foil, and freezer paper) to determine the influences of frozen storage and subsequent thawing on the retail acceptability of cured pork cuts after 24 h of simulated retail display. The composite results of this study indicate that irrespective of the type of protective wrap utilized, ham steaks and bacon slices could be stored in still air, in the dark, at −30° C for at least 140 and 112 days, respectively, and generally be as acceptable as their fresh counterparts, after 24 h of simulated display. Therefore, it may be economically beneficial to merchandise cured pork cuts, which have been frozen, stored, and thawed. However, since it is a general practice among consumers to purchase meat at retail outlets, take it home, and freeze and store it for a period of time prior to consumption, further research must be completed evaluating the effects of refreezing on the palatability and ultimate acceptability of cured pork cuts. In addition, since all thawed cuts may not be sold during the first 24 h of display, further research is required to establish the effects of frozen storage and subsequent thawing on factors contributing to the retail caselife of cured pork cuts, before the retailing of frozen and thawed cuts can be recommended as a merchandising method to increase efficiency within the meat industry.