EFFECT OF DIFFERENT PACKAGING FILMS AND VACUUM ON THE MICROBIOLOGY OF BACON CURED WITH OR WITHOUT POTASSIUM SORBATE.

Type of article: Article

Summary

HIGH AND LOW OXYGEN BARRIER FILMS WERE USED ALONG WITH HIGH AND LOW VACUUM LEVELS FOR PACKAGING SYSTEMS. GROWTH OF MESOPHILIC, PSYCHROTROPHIC AND LIPOLYTIC ORGANISMS WAS RESTRICTED MOST WITH THE COMBINATION OF HIGH BARRIER-HIGH VACUUM TREATMENT. VACUUM LEVEL WAS MORE IMPORTANT THAN TYPE OF FILM IN RETARDING BACTERIAL GROWTH AS STORAGE TIME PROGRESSED UP TO 28 D AT 278 K (5 DEG C). SORBATE COMBINED WITH NITRITE WAS MORE INHIBITORY THAN NITRITE WITH NO SORBATE IN THE CURE.

Details

Original title: EFFECT OF DIFFERENT PACKAGING FILMS AND VACUUM ON THE MICROBIOLOGY OF BACON CURED WITH OR WITHOUT POTASSIUM SORBATE.
Record ID : 1983-0540
Languages: English
Source: Journal of Food Protection - vol. 45 - n. 9
Publication date: 1982
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Microbiology; Vacuum; Meat; Chilling; Psychrotroph; Sorbate; Pork; Mesophile; Bacon; Film; Packaging; Additive