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CHANGES IN MICROBIAL PARAMETERS AND GAS COMPOSITION DURING MODIFIED ATMOSPHERE STORAGE OF FRESH PORK LOIN CUTS.

Author(s) : MCMULLEN L.M., STILES M. E.

Type of article: Article

Summary

THE STORAGE LIFE OF MODIFIED ATMOSPHERE PACKAGED PORK LOIN CUTS IN 40 % CO2 AND 60 % N2 WAS DETERMINED AT -1, 4.4, AND 10 DEG C IN 3 PACKAGING FILMS WITH DIFFERENT OXYGEN TRANSMISSION RATES. THE PORK LOIN CUTS WERE < COMMERCIALLY > OR < ASEPTICALLY > PREPARED. GAS ATMOSPHERE OF THE PACKAGES, MICROBIAL LOAD, AND PH WERE MONITORED THROUGHOUT STORAGE. THE PRINCIPAL FACTOR INFLUENCING CHANGE IN THE HEADSPACE GASES UNDER THE CONDITIONS OF THESE STUDIES WAS GAS TRANSMISSION THROUGH THE PACKAGING FILM. A 100-FOLD DIFFERENCE IN INITIAL MICROBIALLOAD BETWEEN COMMERCIALLY AND ASEPTICALLY PREPARED MEAT CUTS RESULTED IN A 2-WEEK DIFFERENCE IN STORAGE LIFE AT BOTH -1 AND 4.4 DEG C. SPOILAGE AT EACH OF THE 3 STORAGE TEMPERATURES COULD BE ATTRIBUTED TO THE GROWTH OF DIFFERENT GROUPS OF BACTERIA AND WAS INFLUENCED BY PACKAGE TYPE. GROWTH OF BROCHOTHRIX THERMOSPHACTA AND ENTEROBACTERIACEAE IS STUDIED, AS WELL AS LACTIC ACID BACTERIA.

Details

  • Original title: CHANGES IN MICROBIAL PARAMETERS AND GAS COMPOSITION DURING MODIFIED ATMOSPHERE STORAGE OF FRESH PORK LOIN CUTS.
  • Record ID : 1992-1203
  • Languages: English
  • Source: Journal of Food Protection - vol. 54 - n. 10
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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