Research Article
The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami
Table 1
O2, temperature and light conditions for the nine series of sliced packaged salami.
| | O2 level | Type of light | Display temp. (°C) | Code | Comments, simulating conditions of |
| | 0%, Anoxic (AN) | Dark (D) | 4 | AN4D | Control | | 0%, Anoxic (AN) | Dark (D) | 20 | AN20D | Control | | 0%, Anoxic (AN) | LED (L) | 4 | AN4L | Light in display chill cabinets | | 0%, Anoxic (AN) | LED (L) | 20 | AN20L | Ceiling light in food stores | | 0%, Anoxic (AN) | Fluorescent (F) | 20 | AN20F | Ceiling light in food stores |
| | 5% (OX) | LED (L) | 4 | OX4L | Light in display chill cabinets | | 5% (OX) | LED (L) | 20 | OX20L | Ceiling light in food stores | | 5% (OX) | LED (M) | 4 | OX4M | Display chill cabinets, no direct light on middle slices |
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