Chilled and frozen retail display 241 5%RH,5°C 40% RH, 100W spots+50w: 9xE巴 65% RH, colour 83+ 1000W son %RH, 100W spots +50W son Distinct drying Surface beginning to 100200300400500600 Fig. 11.6 Comparison of mean weight loss at different relative humidities and ighting regimes for delicatessen products(source: Evans and Russell, 1994) between 4 to 6h before surface drying could be noted. The overall weight loss at 40% RH was approximately 3 times that at a relative humidity of 85% In the same work Evans and Russell also found that changing the light- ing combination of 50w sons and 100W halogen lights to 100 W sons and a colour 83 fuorescent significantly increased the weight loss. The increase as similar in magnitude to that produced by a 20% reduction in relative humidity. On average the rate of weight loss under the combination of 50W sons and 100 W halogen(spot) lights was approximately 1.4 times less than the 100W sons and colour 83 fluorescent lighting(Fig. 11.6) 11.3 Retail display of frozen wrapped meat Frozen display of meat is part of the frozen chain that includes freezing, storage and transportation, retail display and finally domestic storage The purpose of retail display is to present the meat to the consumer in the most attractive way, whilst maintaining the quality of the frozen product. As long as the meat or meat product is maintained below -12C its bacterial state will not deteriorate. Its taste, texture and appearance are he main quality factors that can deteriorate during frozen display. 11.3.1 Factors controlling display life The many factors that control the display life of frozen meat start with the live animal and the treatment of the meat prior to freezing During display,between 4 to 6 h before surface drying could be noted. The overall weight loss at 40% RH was approximately 3 times that at a relative humidity of 85%. In the same work Evans and Russell also found that changing the light￾ing combination of 50 W sons and 100 W halogen lights to 100 W sons and a colour 83 fluorescent significantly increased the weight loss. The increase was similar in magnitude to that produced by a 20% reduction in relative humidity. On average the rate of weight loss under the combination of 50 W sons and 100 W halogen (spot) lights was approximately 1.4 times less than the 100 W sons and colour 83 fluorescent lighting (Fig. 11.6). 11.3 Retail display of frozen wrapped meat Frozen display of meat is part of the frozen chain that includes freezing, storage and transportation, retail display and finally domestic storage. The purpose of retail display is to present the meat to the consumer in the most attractive way, whilst maintaining the quality of the frozen product. As long as the meat or meat product is maintained below -12 °C its bacterial state will not deteriorate. Its taste, texture and appearance are the main quality factors that can deteriorate during frozen display. 11.3.1 Factors controlling display life The many factors that control the display life of frozen meat start with the live animal and the treatment of the meat prior to freezing. During display, Chilled and frozen retail display 241 10 8 6 4 2 0 0 100 200 300 400 500 600 Time (min) Weight loss (g cm–2
10–2 ) 40% RH, 5 °C 65% RH, 5 °C 85% RH, 5 °C 40% RH, 100W spots + 50w son 65% RH, colour 83 + 1000W son 65% RH, 100W spots + 50W son 85% RH, 100W spots + 50W son Very dry, cracking Distinct drying Surface beginning to dry Fig. 11.6 Comparison of mean weight loss at different relative humidities and lighting regimes for delicatessen products (source: Evans and Russell, 1994)