Dynamics of ammonia levels during long-term storage of canned meats

Ammonia content in relation with sensory changes was studied in four kinds of meat cans (Pork in Natural Juice, Beef with Bacon, Luncheon Meat, and Liver Paté), stored for 36 months under constant conditions (average temperature 21 degrees C. average relative humidity 73%). Four groups of final products were prepared from each kind of these cans; the final products differed from one another in the ammonia contents, depending on the freshness of the food. After sterilization and cooling, i.e. after the termination of the technological process of production, the produced meat cans were subjected to sensory evaluation and their ammonia contents were determined. These values were used as initial data for the start of long-term storage. In the course of long-term storage the selected parameters were measured in regular intervals. It was concluded from the experimental results that the content of ammonia slightly increased with the time of storage of the tested kinds of meat cans without any significant influence on their sensory characteristics that would affect their use for human consumption.