EFFECT OF TIME AND METHOD OF AGING ON THE COMPOSITION OF THE MICROFLORA OF BEEF LOINS AND CORRESPONDING STEAKS.

Author(s) : NEWSOME R. L., et al.

Type of article: Article

Summary

VACUUM PACKAGED LOINS HAD LOWER PERCENTAGES OF PSEUDOMONADS THAN CONVENTIONALLY AGED LOINS AFTER 1 AND 3 WEEKS. THE LACTOBACILLI WERE HIGHER IN VACUUM PACKAGED LOINS. AFTER 3 WEEKS, THE AEROBBIC -308 AND 293 K (35 AND 20 DEG C) MICROFLORA OF THE RETAIL CUTS GENERALLY REFLECTED THE FLORA OF THE LOINS FROM WHICH THEY WERE PREPARED. ENTEROBACTERIACEAE TENDED TO BE HIGHER IN VACUUM PACKAGED LOINS, AND CONSTITUTED 34% OF THE FLORA OF THE VACUUM PACKAGED LOINS AFTER 5 WEEKS OF AGING.

Details

Original title: EFFECT OF TIME AND METHOD OF AGING ON THE COMPOSITION OF THE MICROFLORA OF BEEF LOINS AND CORRESPONDING STEAKS.
Record ID : 1984-2329
Languages: English
Source: Journal of Food Protection - vol. 47 - n. 2
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Microbiology; Lactobacillus; Vacuum; Meat; Chilling; Beef; Ageing (meat); Pseudomonas; Steak; Enterobacteria; Packaging