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ADVISABILITY OF PACKING UNDER VACUUM OR IN A MODIFIED ATMOSPHERE OF COLD STORED GROUND MEAT.

OPPORTUNITE D'UN CONDITIONNEMENT SOUS VIDE OU SOUS ATMOSPHERE MODIFIEE DES VIANDES HACHEES CONSERVEES EN REFRIGERATION.

Author(s) : DUCHENE M.

Summary

SAMPLES OF GROUND MEAT WERE PACKED IN PLASTIC BAGS, SEALED IN AIR, UNDER VACUUM, IN CO2 (100%) AND O2 (100%), THEN STORED AT 277 K (4 DEG C) OVER 1 TO 15 DAYS. THE MICROBIOLOGICAL (MESOPHILIC, ENTEROBACTERIACEAE, LACTOBACILLUS AND PSEUDOMONAS AEROMONAS), PHYSICO-CHEMICAL (PH, TITRATION OF TOTAL VOLATILE BASIC NITROGEN, GAS) AND SENSORY ANALYSES, SHOW THAT PACKING IN CO2 OR O2 DOES NOT SEEM TO IMPROVE COLD STORAGE LIFE. VACUUM PACKING MAY EXTEND THIS TIME BY 1 TO 2 DAYS AT 277 K. THE AUTHORS POINT OUT THE ADVANTAGE OF SATISFACTORY SANITARY CONDITIONS IN MANUFACTURE AND OF A CONTINUOUS COLD CHAIN AT A TEMPERATURE NEAR 273 K (0 DEG C) IN ORDER TO GUARANTEE THE QUALITY OF PACKED GROUND MEAT. G.G.

Details

  • Original title: OPPORTUNITE D'UN CONDITIONNEMENT SOUS VIDE OU SOUS ATMOSPHERE MODIFIEE DES VIANDES HACHEES CONSERVEES EN REFRIGERATION.
  • Record ID : 1983-1818
  • Languages: French
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 2; G:6; 637-640; 14 fig.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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