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D-LACTATE CONCENTRATION AS A PARAMETER FOR EVALUATING THE FRESHNESS OF PREPACKED, HEAT-TREATED MEAT PRODUCTS.

[In German. / En allemand.]

Author(s) : SCHNEIDER W., HILDEBRANDT G., SINELL H. J.

Type of article: Article

Summary

AN ATTEMPT WAS MADE TO CHARACTERIZE THE FRESHNESS OF VACUUM PACKED COOKED HAM, CURED, SMOKED PORK, MORTADELLA AND CORNED BEEF. AT 280 K (7 DEG C) THE TOTAL BACTERIAL COUNT HAD REACHED A PLATEAU OF ABOUT 100.000,000/G AFTER ABOUT 8 DAYS AND AT 275 K (2 DEG C) NOT UNTIL AFTER ABOUT 25 DAYS. THE LACTOBACILLI, EXCEPT IN THE CASE OF THE CORNED BEEF, BECOME THE DOMINANT FLORA AND RESULT IN AN ACCUMULATION OF THE METABOLIC PRODUCT D(-)-LACTATE. D(-)-LACTIC ACID CONCENTRATION AS A FUNCTION OF TIME AND TEMPERATURE WAS OF A TYPICAL PATTERN. THE RESULTS OF SENSORY ANALYSIS CORRELATE MUCH MORE CLOSELY WITH THE D(-)-LACTATE CONCENTRATION THAN WITH THE DATA FROM BACTERIOLOGICAL EXAMINATION AND THIS WOULD INDICATE THAT THE FRESHNESS CAN BE JUDGED SUFFICIENTLY RELIABLY BY USING A RECOGNIZED SENSORY TESTING METHOD.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0601
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 7
  • Publication date: 1983/07
  • Document available for consultation in the library of the IIR headquarters only.

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