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EFFECT OF STORAGE TEMPERATURE AND TIME ON THE QUALITY OF VACUUM PACKAGED DRY-CURED HAM SLICES.

Author(s) : KEMP J. D.

Type of article: Article

Summary

HAMS WERE CURED AND AGED BY 3 METHODS, 2 USING NITRITE AND NITRATE BUT WITH LONG OR SHORT AGING TIMES AT CONTROLLED TEMPERATURE, AND 1 USING NO NITRITE OR NITRATE WITH AMBIENT AGING TEMPERATURE. HAMS WERE SLICED, VACUUM-PACKAGED AND STORED AT 273, 283 OR 294 K (0, 10 OR 21 DEG C) FOR 8 WK AND EXAMINED WEEKLY FOR WHITE FILM, AROMA, AND AEROBIC, STAPHYLOCOCCI, LACTOBACILLI, YEAST AND MOULD COUNTS. WHITE FILM DEVELOPMENT WAS ERRATIC. AROMA WAS CLOSELY RELATED TO AEROBIC COUNTS. AT 273 K BACTERIAL COUNTS AND AROMA REMAINED NORMAL FOR 8 WK. AT 283 K MANY PACKAGES HAD ACCEPTABLE COUNTS AND AROMA AT 8 WK BUT SOME WERE UNACCEPTABLE BY 4 OR 5 WK. AT 294 K MANY SLICES WERE UNACCEPTABLE MICROBIOLOGICALLY AND SENSORILY BY 3 WK. STORAGE AT OR NEAR 273 K IS RECOMMENDED FOR LONG SHELF LIFE.

Details

  • Original title: EFFECT OF STORAGE TEMPERATURE AND TIME ON THE QUALITY OF VACUUM PACKAGED DRY-CURED HAM SLICES.
  • Record ID : 1989-0169
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 2; 1988.03-04; 402-406; 3 fig.; 3 tabl.; 13 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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