The aim of this study was to evaluate the effect of illumination, packaging material and application of oxygen scavengers on the shelf life of two different cured cooked meat products in diverse retail storage conditions. For this purpose, ham luncheon sausage and pork liver pâté were packaged in high‐ and low‐OTR (oxygen transmission rate) packages under modified atmosphere. Packages either did or did not contain a 50‐ml O₂ capacity oxygen scavenger. Samples were stored at 7°C either in complete darkness or illuminated by fluorescent or LED lamps for the last 48 h of storage. Microbial quality of pâté was more crucial than that of ham sausage, partially due to a higher initial microbial load. Pâté was far more susceptible to discolouration and lipid oxidation than ham luncheon sausage. Illumination was a crucial aspect for discolouration of ham sausage, whereas pâté exhibited discolouration without illumination when packaged in low barrier packages. Hence, high barrier packages are indispensable for these types of products, especially pâté. Inclusion of an oxygen scavenger may lead to improved colour stability and lower lipid oxidation, provided that the packaging material had a sufficiently low OTR and some days of dark storage preceded illumination. Replacing a multilayered high‐barrier packaging system with a lower barrier system with an added scavenger is not an interesting option as there is competition for oxygen absorption between the food product and the scavenger.

中文翻译：

---

氧气清除剂在经过修饰的气氛下使用高和低氧气渗透性材料进行照明的固化熟肉制品的照明储存过程中，可延长保质期的适用性

这项研究的目的是评估光照，包装材料和除氧剂的使用对两种零售熟食条件下两种不同的熟肉制品保质期的影响。为此，将火腿午餐香肠和猪肝肉馅放在高和低OTR（氧气透过率）包装中，并在适当的气氛下包装。包装中是否包含50 ml O ₂容量除氧剂。在最后的48小时内，将样品存储在7°C或完全黑暗的环境中，或用荧光灯或LED灯照明。肉酱的微生物质量比火腿肠的微生物质量更为关键，部分原因是初始微生物负荷较高。与火腿午餐香肠相比，Pété更容易变色和脂质氧化。照明是火腿肠变色的关键方面，而当包装在低阻隔包装中时，帕特干酪在没有照明的情况下会变色。因此，高阻隔包装对于这些类型的产品（尤其是pété）必不可少。如果包装材料的OTR足够低，并且在照明之前需要存放几天，则加入除氧剂可能会改善颜色稳定性并降低脂质氧化。