The keeping quality of refrigerated processed meats can be improved by a thin, semitransparent film coating of "MYVACET" Distilled Acetylated Monoglycerides. The film acts as an oxygen and water-vapor barrier which helps prevent loss of natural flavor or spices and loss of weight. Refrigerated processed meats can usually be protected by applying melted "MYVACET"7-00. However, sausage products stored at temperatures above 39'F (4'C) are usually protected better with a blend of equal parts of "MYVACET" 7-00 and "MYVACET" 5-07 or with a blend of 95 per cent "MYVACET" 5-07 and 5 per cent "MYVACET" 9-40. The latter blend provides good individual release for sausages stored unwrapped in cartons. Recommended dip-bath temperatures are 220 to 250'F (104 to 121'C). Dip times from 5 to 10 seconds will give coating weights of 1 to 3 per cent.
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