| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2451989 | Meat Science | 2007 | 8 Pages |
Pork forelegs were used for manufacturing fresh sausages, treated with different natural antioxidants (rosemary, ascorbic acid and black pepper), packaged in 80% O2 + 20% CO2 atmosphere and displayed at 2 ± 1 °C under different lightings (darkness, standard fluorescent, low-UV colour-balanced lamp and standard fluorescent plus a UV-filter). Two packs for each treatment were opened every 4 days for subsequent analysis of colour CIE L∗, a∗, b∗, TBARS, microbial psychrotrophic aerobes and sensory discolouration and off-odour. Lighting with standard fluorescent was highly deleterious for sausage display life, which fell from 12 to 8 days due mainly to early discolouration. Inserting a UV-filter extended display life to 12 days, while the use of a low-UV lamp was not effective in protecting from discolouration. Addition of rosemary plus ascorbic acid, in the absence of black pepper, retarded discolouration only in sausages illuminated with the UV-filter, reaching a display life of 16 days, equal to that of sausages maintained in the dark.
