Sliced cold cuts.

Sliced cold cuts are often discolored due to oxidation. Their composition, and especially any ingredients and additives, can influence the robustness of the products in lighted environments. This has been investigated in sliced, cooked ham packaged in modified atmosphere systems and stored in lighting similar to the display lighting in retail stores. The color of hams produced with 120 ppm nitrite is more intense during the first week of storage than the color of hams produced with 60 ppm nitrite. However, after two weeks of storage, the color difference usually equalizes. It is doubtful whether the addition of more than 60 ppm of nitrite provides better color stability during the normal distribution of the product. Phosphate has no direct influence on color stability, but increases the effect if the antioxidant ascorbic acid has been added to the product. After adding 500 ppm of ascorbic acid, the color becomes more red the first three to four days after the product is sliced and packaged. But the color difference is later equalized, compared to products without ascorbic acid. This effect is eliminated if phosphate is added. Contact: Jens Stoumann Jensen, Danish Meat Research Institute, Maglegaardsvej 2, 4000 Roskilde, Denmark. Phone: [phone]. Fax: [phone]. Email: [e-mail].