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AN INCIDENT OF PREDOMINANCE OF LEUCONOSTOC SP. IN VACUUM-PACKAGED BEEF STRIP LOINS -SENSORY AND MICROBIAL PROFILE OF STEAKS STORED IN O2-CO2-N2 ATMOSPHERES.

Author(s) : SAVELL J.W.

Type of article: Article

Summary

STEAKS STORED FOR 10 DAYS AT 274 PLUS OR MINUS 1 K (1 DEG C PLUS OR MINUS 1 DEG C) IN O2 (65-80%) + CO2 (20-25%) + N2 (0-10%) ATMOSPHERES IN THE DARK WERE RATED INFERIOR (SURFACE DISCOLORATION, OVERALL ACCEPTABILITY) TO STEAKS PREPARED FROM LOINS WHICH HAD BEEN STORED FOR AN ADDITIONAL 10 DAYS IN VACUUM PACKAGES. ADDITIONAL STORAGE FOR 4 DAYS UNDER RETAIL CONDITIONS 275 PLUS OR MINUS 2 K (2 DEG C PLUS OR MINUS 2 DEG C) CAUSED FURTHER DETERIORATION OF QUALITY. AEROBIC PLATE COUNTS OF STEAKS PREPARED FROM LOINS WHICH HAD BEEN STORED IN VACUUM PACKAGES FOR AN ADDITIONAL 10 DAYS WERE ABOUT 2 LOGS LOWER THAN THOSE OF COMPARABLE STEAKS HELD IN O2-CO2-N2 ATMOSPHERES.

Details

  • Original title: AN INCIDENT OF PREDOMINANCE OF LEUCONOSTOC SP. IN VACUUM-PACKAGED BEEF STRIP LOINS -SENSORY AND MICROBIAL PROFILE OF STEAKS STORED IN O2-CO2-N2 ATMOSPHERES.
  • Record ID : 1982-1243
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 10
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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