ABSTRACT
Nomenclature ..................................................................................................................... 190
References .......................................................................................................................... 191
Most unwrapped meat, poultry, fruits, and vegetables and all types of wrapped foods are
stored in large air-circulated rooms. Specific rooms are used for the storage of chilled or
frozen foods. A reduction in the average storage temperature can significantly increase the
length of retention and quality of many chilled foods. Bacterial counts will decrease, leading
to an increase in safety and shelf life of the product. Olafsdottir et al. [1] found that reducing
the storage temperature of cold fillets from 0.58C to 1.58C increased the minimum sensory life from 12.5 to 15 days. The weight loss from unwrapped foods will reduce, thus increasing
quality and productivity. Reduced temperature cycling in frozen storage rooms reduces the
moisture drawn from the foods, which reduces in-pack frosting and freezer burn.
