Effect of chilling storage on the microbiological quality of sliced and vacuum packed luncheon meat.

Wplyw chlodniczego przechowywania na jakosc mikrobiologiczna pakowanej prózniowo mielonki wieprzowej.

Type of article: Article

Summary

The influence of chilling storage on the microbiological quality of vacuum packed and sliced luncheon meat is studied in the paper. The behaviour of total aerobic bacteria, lactic acid bacteria as well as Brochothrix thermosphacta were investigated during the product storage at 2 and 8 deg C. It was found that the analyzed luncheon meat loses its desirable microbiological quality significantly faster at 8 deg C than at 2 deg C and shelf life of the product in this condition is shorter than declared by a producer.

Details

Original title: Wplyw chlodniczego przechowywania na jakosc mikrobiologiczna pakowanej prózniowo mielonki wieprzowej.
Record ID : 1998-2989
Languages: Polish
Source: Przemysl Spozywczy - vol. 51 - n. 10
Publication date: 1997
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Prepared food; Microbiology; Vacuum; Temperature; Quality; Meat product; Packaging; Pork product