Effect of vacuum-packaging storage on the quality level of ripened sausages.

@article{Summo2006EffectOV,
  title={Effect of vacuum-packaging storage on the quality level of ripened sausages.},
  author={Carmine Summo and Francesco Caponio and Antonella Pasqualone},
  journal={Meat science},
  year={2006},
  volume={74 2},
  pages={249-54}
}
To investigate the influence of vacuum-packaging on both the sensory properties and the degradation level of their lipid fraction, some ripened sausages (30 days) were further stored for 40 days under vacuum-packaging and compared to sausages kept unpackaged for the same period of time. The same kind of sausages was used in both the trials. As for the sensory properties, after storage the unpackaged sausages showed significantly higher mean scores of red intensity and global flavour than vacuum… CONTINUE READING

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