A study on the influence of packaging material on the quality of prepackaged meat and meat products under display conditions

Abstract

A study was carried out on chemical, physic chemical, microbial and organoleptic quality of prepackaged pork loin chops, salami and chicken drumsticks as influenced by lighting system, packaging material and storage period under refrigerated display conditions. newlineVisual colour of pork chops was significantly affected by lighting systems, kind of trays, wraps and storage. In case of salami visual colour was affected by packaging materials only. newline newline