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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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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FACTORS CONTROLLING THE GROWTH OF GRAM-NEGATIVE...
- Author(s) : COLLINS-THOMPSON D. L., WOOD D., JONES M.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 4
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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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OBSERVATIONS ON MODIFIED ATMOSPHERE PACKAGING O...
- Author(s) : PALEARI M. A., SONCINI G., BERETTA G.
- Date : 1987
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 26 - n. 254
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Post-process, packaging-induced fermentation of...
- Author(s) : HOLLEY R. A., DOYON G., FORTIN J., RODRIGUE N., CARBONNEAU M.
- Date : 1996
- Languages : English
- Source: Food Res. int. - vol. 29 - n. 1
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