Reduction of freezer burn and loss on drying long-term storage of pork with gelatine spray solution

Experiments carried out indicate that the spraying of meat products with an edible gelatine spray solution developed by the gelatine manufacturer Deutsche Gelatine-Fabriken Stoess AG, Eberbach/Baden (Germany) and consisting of two of their special gelatine products (''250 TM'') mixed in a ratio of 1:1 produces a type of protective film or oxygen barrier on the product. This film reduces the oxidation process, which is the primary cause of meat becoming rancid or certain extent. The samples used for control purposes remained untreated. The loss on drying test showed that those samples treated with the edible gelatine spray had 1 % less loss on drying on average. Chemical analysis carried out to determine peroxide and thiobarbituric acid numbers showed distinctly higher values in the case of the untreated control samples. Sensory tests carried out on the experimental samples showed that all of the samples had a better flavour and a more distinct aroma.