ShareDEVELOPMENT OF A YEAST MICROFLORA ON FROZEN LAMB STORED AT 268 K (-5 DEG C).
Author(s) : LOWRY P. D., GILL C. O.
Type of article: Article
Summary
LAMB LOINS WRAPPED IN GAS-PERMEABLE PLASTIC FILM AND STORED AT 268 K (-5 DEG C) DEVELOPED A YEAST MICROFLORA WITH MAXIMUM NUMBERS (APPROXIMATELY 1 MILLION/CM2 ) BEING REACHED AFTER 20 WEEKS. BLACK SPOT AND WHITE SPOT MOLD COLONIES WERE BARELY VISIBLE AFTER 40 WEEKS OF STORAGE AT 268 K. NO MICROBIAL GROWTH WAS DETECTED ON LOINS STORED AT 263 K (-10 DEG C) FOR 40 WEEKS.
Details
- Original title: DEVELOPMENT OF A YEAST MICROFLORA ON FROZEN LAMB STORED AT 268 K (-5 DEG C).
- Record ID : 1985-0616
- Languages: English
- Source: Journal of Food Protection - vol. 47 - n. 4
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Yeast; Microbiology; Lamb; Meat; Packaging; Development; Freezing
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MICROBIAL FLORA OF LAMB CARCASSES STORED AT 273...
- Author(s) : GRAU F. H., EUSTACE I. J., BILL B. A.
- Date : 1985
- Languages : English
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COUNTS OF 6 TYPES OF BACTERIA ON LAMB CARCASSES...
- Author(s) : ANDERSON M. E.
- Date : 1988
- Languages : English
- Source: Journal of Food Protection - vol. 51 - n. 11
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Conservation sous-vide ou sous atmosphère de CO...
- Author(s) : LEGRAND I.
- Date : 1992
- Languages : French
- Source: Viandes Prod. carnés - vol. 13 - n. 3
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Attributes of microbial association of meat gro...
- Author(s) : DROSINOS E. H., BOARD R. G.
- Date : 1995
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 26 - n. 3
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SURVEY OF WEIGHT LOSS FROM LAMB IN FROZEN STORAGE.
- Author(s) : PHAM Q. T., DURBIN J. R., WILLIX J.
- Date : 1982
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 5 - n. 6
- Formats : PDF
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