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EFFECT OF FREEZING STORAGE ON THE AEROBIC MICROFLORA OF VACUUM PACKAGED BEEF.

[In German. / En allemand.]

Author(s) : BEYER K.

Type of article: Article

Summary

BEEF TRIMMINGS WERE VACUUM PACKED IN POLYETHYLENE FILM AND STORED AT 275 K (2 DEG C) FOR UP TO 45 DAYS. AFTER MICROBIOLOGICAL EXAMINATIONS THE SAMPLES WERE VACUUM PACKED AGAIN AND STORED AT 253 K (-20 DEG C) FOR UP TO 2 AND 4 YEARS. AFTER THAWING TASTE PANEL EVALUATIONS AND BACTERIOLOGICAL-CULTURAL EXAMINATIONS WERE MADE. THE MEAN TOTAL VIABLE COUNT REMAINED FAIRLY CONSTANT. ENTEROBACTERIACEAE, YEASTS, MICROCOCCI AND PSEUDOMONADS DECREASED BY ONE TENTH POWER AND MORE. DURING THE FREEZING STORAGE THERE WERE OBSERVED NEITHER SENSORY ALTERATIONS NOR QUALITY LOSS BY MICROBIAL-ENZYMATIC EFFECTS, WHICH SET A 6-12 MONTH LIMIT FOR THE KEEPING QUALITY OF AEROBICALLY STORED FROZEN BEEF. IN ADDITION VACUUM PACKING AVOIDED DESICCATION AND FREEZER BURN. VACUUM PACKING IMPROVES THE KEEPING QUALITY OF FROZEN BEEF.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1047
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 11
  • Publication date: 1983/11
  • Document available for consultation in the library of the IIR headquarters only.

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