Shelf Life of Vacuum‐ or Nitrogen‐Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Physicochemical and Sensory Changes

Extending duration of storage and increasing temperature above −4°C had a significant effect on shelf‐life of vacuum‐ or nitrogen‐ packed pastrami only after 21 days, regardless of treatments. Appearance or off‐odor changes were not related to those of exudate or ERV, but significant relationships were noted among CO 2 , pH and sensory changes, which resulted in sour and acid flavors. Nitrogen gas packaging had no significant beneficial effect over vacuum‐packaging for retarding development of greening and minimizing exudate losses. Light had no important influence on physicochemical and sensory changes in pastrami, irrespective of packaging atmosphere.