Interactive packaging as protection against photodegradation of the colour of pasteurized, sliced ham.

Abstract
Summary: Interactive packaging using oxygen absorbers with concomitant development of carbon dioxide and packaging material with low oxygen transmission rate (OTR: 2cm3m2 24 h atm‐3) has been found to completely eliminate discoloration of pasteurized, sliced ham normally encountered as a result of photo‐oxidation of nitric oxide pigments during the first 24 h of display in illuminated chill cabinets. Further this packaging procedure has been found to be superior to conventional vacuum‐packaging (90% initial vacuum) with regard to overall sensory evaluation, and equal to vacuum‐packaging with 99% initial vacuum and interactive packaging using oxygen absorber, respectively, with regard to both overall sensory evaluation, and microbial load at the end of a storage period of 26 d.