Abstract
highly desirable in any wrapping material used in the preservation of foods by freezing. In 1929 Clarence Birdseye (1) tested a number of wrapping materials and found moisture vapor proof cellophanes to be superior to wax papers. Bergstein (2) later reported that moisture proof cellophane was in favor with the frozen food packers. In 1939 Cook (3) demonstrated the advisability of sealing all packages completely. Cook also suggested that the rate of dehydration could be reduced by lowering the storage temperature and increasing the relative humidity of the storage room. Griswold and Blakeslee (4) observed that considerable dehydration occurred under conditions of fluctuating temperatures; that wrapping materials had little direct effect on palatability of pork chops, but did have a decided effect on the moisture loss. They also reported that the palatability of chops decreased and shrinkage increased as the storage period lengthened. Mackintosh (5) 1938 suggested that the storage life of meat is influenced by many factors. He recommended that fresh pork be consumed within six months, as a longer storage period may result in the development of rancidity which will render the pork less palatable. He further tated that pork, as well as other meats, can and has been successfully stored for longer periods under ideal conditions. Work by Vail (6) indicates that low temperatures (-10? F. -20? F.) make it possible to store pork for longer periods than six months. In 1942 Mackintosh (7) recommended that when wax papers were used, double wrapping be practiced. The second wrapper, whether wax paper or kraft paper, would reduce dehydration as well as offer a mechanical protection to the first wrapper. According to Dearing (8) the ideal wrap must have a zero moisture vapor transmission rate. In a study of wrapping materials
Published Version
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