Storage quality deterioration during

Saguy, I., and Karel, M. (1980). Modeling of quality deterioration during food processing and storage. Food Technol. 34(2), 79. 

Klinger et al. (31) reported that extensive taste panel tests of chicken breast meat or leg meat irradiated to 3.7 kGy and cooked by boiling in water showed no loss in sensory quality immediately after treatment. The sensory quality of the irradiated chicken deteriorated during refrigerated storage over a period of 3 to 4 weeks. Irradiated chicken breast meat was acceptable for about three weeks however, quality of unirradiated chicken was retained for only about four days during chilled storage. 

Above all, colour is a major parameter in the assessment of quality, serving at the time of production to standardise the product. Colour deterioration can provide useful information on any quality changes during storage due to temperature fluctuations or microbial spoilage effects, for example. 

Oxidation has the most detrimental effect on the quality of finished products held in bulk storage. Thus, exclusion of oxygen during storage represents a highly desirable and practical method for preventing quality deteriorations (29, 36-38). 

In 1975, the U.S. Department of Agriculture (7) recommended that, for the majority of vegetables, catalase inactivation was not a satisfactory predictor of storage stability and that inactivation of peroxidase was necessary to minimize deterioration of quality during frozen storage. Use of peroxidase as the indicator is not without problems as it can recover its activity under certain conditions (8, 9). With the exception of asparagus, there is no evidence that peroxidase is directly associated with quality deterioration in most plant materials. 

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