Research: Effects of processing and packaging parameters on the occurrence of sulphide black in canned meat

Researchers at the Institute of Food Technology in Brazil evaluated the packaging and processing parameters that produce sulphide black in corned beef. Twenty batches were prepared, and in order to evaluate the effect of the packaging manufacturing process, variations were introduced in the tin layer, in the cure of lacquer applied inside and in the presence or absence of superficial scratches in the lacquer.
The visual evaluation showed that the lids that were produced with a greater total tin layer, with normal cure and without scratches had a lower occurrence of the problem. An article about the research is published in the International Journal of Food Science & Technology.
Click here for an abstract of the article.

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