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EFFECT OF VARIOUS GAS ATMOSPHERES ON COLOUR AND BACTERIAL GROWTH OF FRESH BEEF.

Author(s) : RENERRE M.

Summary

THE STUDY COVERED LONGISSIMUS DORSI MUSCLE OF COWS, STORED EITHER IN AIR OR IN CONVENTIONAL MODIFIED ATMOSPHERE (70% O2 -20% CO2 -10% N2 ) OR IN AN ATMOSPHERE CONTAINING CARBON MONOXIDE (78% N2 -20% CO2 -2% CO). THE USE OF MODIFIED ATMOSPHERES RETARDS THE GROWTH OF THE DIFFERENT TOTAL MICROBIAL COUNTS STUDIED. FOR AEROBIC MICROFLORA, THE VALUE OF 50,000/G MEAT IS REACHED ONLY AFTER 15 DAYS MINIMUM IN A NORMAL ATMOSPHERE OR 18 DAYS IN THE PRESENCE OF CO. COMPARED TO A CO2 -O2 -N2 ATMOSPHERE, THE USE OF CO RETARDS THE GROWTH OF TOTAL ANAEROBIC MICROFLORA TO A LARGE EXTENT. WHILE THEBRIGHT RED COLOUR OF MEAT STORED IN CO2 -O2 -N2 IS DETERIORATED FROM THE 21ST DAY, THE ADDITION OF CO MAINTAINS A STILL STABLE BRIGHT RED COLOUR AFTER 35 DAYS. HOWEVER, FROM THE 7TH DAY THIS COLOUR APPEARS TOO PINK AND TOO ARTIFICIAL.

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Details

  • Original title: EFFECT OF VARIOUS GAS ATMOSPHERES ON COLOUR AND BACTERIAL GROWTH OF FRESH BEEF.
  • Record ID : 1988-1080
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 427-432; 4 fig.; 1 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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