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EFFECT OF HEAT TREATMENT AND SELECTED ANTIMICROBIALS ON THE SHELF LIFE AND SAFETY OF COOKED, VACUUM-PACKAGED, REFRIGERATED PORK CHOPS.

Author(s) : PRABHU G. A., et al.

Type of article: Article

Summary

THE SHELF LIFE OF REFRIGERATED: 275-277 K (2-4 DEG C) PORK CHOPS INOCULATED WITH CLOSTRIDIUM SPOROGENES PA3679 AND STAPHYLOCOCCUS AUREUS Z88 WAS EXAMINED IN PRODUCTS SLICED FROM LOINS COOKED TO 339 K (66 DEG C), DIPPED IN 5% POLYPHOSPHATE BLEND, 2.5% POTASSIUM SORBATE OR 2% ACETIC ACID SOLUTIONS, VACUUM-PACKAGED AND STORED AT 275-277 K (2-4 DEG C). THE EFFECT OF A SECOND IN-THE-BAG COOKING STEP TO 339 K (66 DEG C) AFTER VACUUM PACKAGING WAS ALSO STUDIED. PORK CHOPS NOT REHEATED AFTER PACKAGING SHOWED INCIPIENT SPOILAGE AFTER 15 DAYS AT 275-277 K. THE SECOND COOKING INCREASED THE SHELF-LIFE OF REFRIGERATED PRODUCT TO MORE THAN 60 DAYS AND REDUCED COUNTS OF INOCULATED CULTURES TO UNDETECTABLE LEVELS.

Details

  • Original title: EFFECT OF HEAT TREATMENT AND SELECTED ANTIMICROBIALS ON THE SHELF LIFE AND SAFETY OF COOKED, VACUUM-PACKAGED, REFRIGERATED PORK CHOPS.
  • Record ID : 1989-1890
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 53 - n. 5
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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