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CARBON DIOXIDE AS A CONTROLLER OF THE SPOILAGE FLORA OF PORK, WITH SPECIAL REFERENCE TO TEMPERATURE AND SODIUM CHLORIDE.

Author(s) : BLICKSTAD E., MOLIN G.

Type of article: Article

Summary

AT 273 K (0 DEG C) THE TIME TAKEN FOR THE LEAN PORK TO REACH 100,000 CFU/CM2 WAS 6 TIMES LONGER IN CO2 THAN IN AIR 4 TIMES AT 277 K (4 DEG C). -THE CORRESPONDING FACTOR FOR CURED PORK WAS 10 AT 273 K. ON LEAN AND FAT PORK IN AIR PSEUDOMONAS SPP DOMINATED. THE CURED PORK IN AIR WAS DOMINATED BY B. THERMOSPHACTA WHILE PSEUDOMONAS CONSTITUTED 20% OF THE FLORA. IN CO2 LACTOBACILLUS SPP DOMINATED. THE STUDY POINTS TO TWO PRACTICAL IMPLICATIONS: (A) STORAGE IN 100% CO2 AT 273K GIVES THE MEAT A SHELF LIFE ABOUT 3 MONTHS, (B) A COMBINATION OF CURING AND STORAGE IN 100% CO2 AT 273 K GIVES THE MEAT A SHELF LIFE OF MORE THAN 5 MONTHS.

Details

  • Original title: CARBON DIOXIDE AS A CONTROLLER OF THE SPOILAGE FLORA OF PORK, WITH SPECIAL REFERENCE TO TEMPERATURE AND SODIUM CHLORIDE.
  • Record ID : 1984-0618
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 9
  • Publication date: 1983/09
  • Document available for consultation in the library of the IIR headquarters only.

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