Coleslaw Fresh Produce Inventory Traceability Software:

Coleslaw Fresh Produce Inventory Traceability Software for accurate order filling & production

View Fresh Produce Inventory Traceability Software Specifications.

Whether it's a backyard barbecue or potluck picnic, chances are there's a big bowl of colorful, crunchy coleslaw on the table. It's just one of those classic summer side dishes that pairs well with anything from burgers and hot dogs, to flaky grilled fish and slow-cooked ribs. Despite countless recipes out there, it all comes down to whether you prefer coleslaw that's rich and creamy or tangy and acidic coleslaw (hint: there's no wrong answer.)

No matter what type of coleslaw your family fancies, one thing is for sure—nothing beats a fresh, homemade batch. Though convenient to grab a container at the supermarket, trust us: The store-bought stuff isn't nearly as delicious. Use our tips from professional chefs to craft your own flavorful coleslaw at home. You'll be surprised at how easy it is!

Coleslaw Fresh Produce Inventory Traceability Software manages food safety

Summary The effects of six packaging treatments on the quality of dry coleslaw packaged in modified atmospheres and stored at 4 and 8 °C for 9 days were determined. The coleslaw was packaged within either oriented polypropylene (OPP) or one of four microperforated OPP films, PA-120, PA-160, PA-190, and PA-210. It was also stored within punctured OPP (i.e. in air). Packaging within OPP resulted in an atmosphere with very low O2 (<1%) and extremely high CO2 (25–35%) levels. These storage conditions had detrimental effects on the quality of coleslaw: loss of firmness, falling pH, high cell permeability and exudate, high surface moisture and poor acceptability of aroma. By contrast, the microperforated films generated less atmosphere modification; in some cases this was insufficiently modified to be technically useful. The relatively high O2 levels in these microperforated packs resulted in lower appearance and colour scores, increased surface dryness and higher firmness values. Increasing storage temperature from 4 to 8 °C resulted in a reduction in shelf-life for all film types. While still not optimal, packaging within microperforated films allowed better preservation of quality and reduced cell membrane damage.