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EFFECT OF DIFFERENT PACKAGING MATERIALS ON CHILLED AND FROZEN GROUND PORK PATTIES.

EFFET DU CONDITIONNEMENT SOUS DIFFERENTS FILMS D'EMBALLAGE DE VIANDES HACHEES DE PORC REFRIGEREES ET CONGELEES.

Author(s) : DUCHENE M., DEROANNE C., ELOY C.

Type of article: Article

Summary

THREE FILMS OF DIFFERENT PERMEABILITY CHARACTERISTICS (POLYETHYLENE, PVC, CELLOPHANE) WERE EVALUATED FOR THEIR EFFECTIVENESS IN MAINTAINING THE QUALITY OF GROUND PORK DURING CHILLED STORAGE 8 DAYS AT 4 deg C. THE EFFECT OF FREEZING -18 deg C WAS ALSO INVESTIGATED IN THIS STUDY. CHANGES IN THE QUALITY OF THE PREPACKAGED MEAT WERE FOLLOWED BY BACTERIOLOGICAL (MESOPHILICS AND PSYCHROTROPHICS, ENTEROBACTERIACEAE, COLIFORMS AND PSEUDOMONAS), PH AND TOTAL VOLATILE NITROGEN ANALYSES. THE BACTERIOLOGICAL AND PHYSICO-CHEMICAL DATA SHOWED A MORE EXTENSIVE SPOILAGE OF MEAT PACKAGED WITH THE MORE GAS-IMPERMEABLE MATERIAL (CELLOPHANE). THESE UNEXPECTED RESULTS MUST BE RELATED TO THE WATER VAPOUR PERMEABILITY AND THE WATER ABSORPTION OF THIS PARTICULAR FILM. THIS GREATER WATER ABSORPTION CAPACITY INVOLVES AN ACCUMULATION OF FREE WATER ON THE SURFACE OF THE MEAT AND PROVIDES EXCELLENT CONDITIONS FOR MICROBIAL SPOILAGE.

Details

  • Original title: EFFET DU CONDITIONNEMENT SOUS DIFFERENTS FILMS D'EMBALLAGE DE VIANDES HACHEES DE PORC REFRIGEREES ET CONGELEES.
  • Record ID : 1982-0466
  • Languages: French
  • Source: Lebensm.-Wiss. Technol. - vol. 14 - n. 2
  • Publication date: 1981

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