ShareEffect of protective cultures and packaging film permeability on shef life of sliced vacuum-packed cooked ham.
Author(s) : KOTZEKIDOU P., BLOUKAS J. G.
Type of article: Article
Summary
Adding Lactobacillus alimentarius and Staphylococcus xylosus as protective cultures helps extend the shelf life of cooked ham. Micrococci and staphylococci are inhibited in hams containing L. alimentarius. Ham colour is optimal when S. sylosus is used.
Details
- Original title: Effect of protective cultures and packaging film permeability on shef life of sliced vacuum-packed cooked ham.
- Record ID : 1997-1614
- Languages: English
- Source: Meat Sci. - vol. 42 - n. 3
- Publication date: 1996
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Microbiology; Lactobacillus; Vacuum; Meat product; Packaging; Ham; Cooking; Colour
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MINIMUM SHELF LIFE OF COMMERCIAL PREPACKED SLIC...
- Author(s) : STOJANOWIC V., FLEMMIG R.
- Date : 1988/08
- Languages : German
- Source: Fleischwirtschaft - vol. 68 - n. 8
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PREDICTION OF SHELF LIFE OF COOKED, SLICED, VAC...
- Author(s) : BERTELSEN G., KIDMOSE U., LIBERSKI D. J. A.
- Date : 1989
- Languages : English
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SHELF LIFE OF CURED, COOKED AND SLICED MEAT PRO...
- Author(s) : SILLA H., SIMONSEN B.
- Date : 1985/01
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 1
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COLOUR STABILITY OF CHILLED VACUUM PACKED CURED...
- Author(s) : BÖGH-SÖRENSEN L.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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Effects of two application methods of Plantaric...
- Author(s) : ZHOU H., XIE Y., LIU H., et al.
- Date : 2015/10
- Languages : English
- Source: Journal of Food Protection - vol. 78 - n. 10
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