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

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.