CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS: MICROBIOLOGICAL CHARACTERISTICS.

Type of article: Article

Summary

VACUUM PACKAGED BEEF STRIP LOINS WERE STORED [275 + OR -1 K (2 + OR -1 DEG C)] FOR 0, 12 OR 24 DAYS BEFORE FABRICATION ; STEAKS WERE PACKAGED AND DISPLAYED [275 OR 280 K (2 OR 7 DEG C)] UP TO 6 DAYS IN OXYGEN-PERMEABLE FILM OR UP TO 30 DAYS IN VACUUM PACKAGES. FOR STEAKS DISPLAYED IN OXYGEN-PERMEABLE FILM, PSEUDOMONAS SPP. WERE A CONSIDERABLE (25 TO HIGHER THAN 50%) PART OF THE MICROFLORA. THE MICROFLORA OF VACUUM PACKAGED STEAKS FROM 0 DAY LOINS WAS DOMINATED BY A COMBINATION OF HETERO-AND HOMOFERMENTATIVE LACTOBACILLUS SPP.

Details

Original title: CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS: MICROBIOLOGICAL CHARACTERISTICS.
Record ID : 1983-1364
Languages: English
Publication date: 1982/07
Source: Source: J. Food Sci.
vol. 47; n. 4; 1070-1079; 16 tabl.; 24 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Packaging;
Meat and meat products
Keywords: Microbiology; Lactobacillus; Vacuum; Meat; Beef; Pseudomonas; Permeability; Packaging