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Bioconservation, an additional safeguard to refrigeration in order to guarantee the quality of fresh pork meat.

La biopréservation, une barrière complémentaire au froid pour garantir la qualité de la viande de porc fraîche.

Author(s) : FEURER C., ELLOUZE M.

Type of article: Article

Summary

The objective of this study was to characterize the initial indigenous superficial flora of chilled boneless park tenderloin and to isolate and identify lactia acid bacteria strains. Ten cocktails of lactic acid bacteria were used to test their ability as protective flora against the park spoilage micro-organisms and Listeria monocytogenes. Based on the growth parameters, three cocktails were selected for their ability to limit the growth of the enterobacteriaceoe or Brochothrix, either by increasing their log phase (log), by reducing their growth rate (µmax) or by reducing their maximum population density (Nmax) reached at the end of the storage. The most competitive cocktail was then tested for its effect against the growth of Listeria monocytogenes.

Details

  • Original title: La biopréservation, une barrière complémentaire au froid pour garantir la qualité de la viande de porc fraîche.
  • Record ID : 30011608
  • Languages: French
  • Subject: General information
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1143
  • Publication date: 2014/05

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