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EFFECTS OF MEAT TYPE, STORAGE TIME AND TEMPERATURE ON VARIOUS PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GROUND PORK.

Author(s) : BENTLEY D. S.

Type of article: Article

Summary

WHOLE-HOG SAUSAGE WAS PREPARED FROM HOT-AND COLD-BONED PORK TO DETERMINE THE EFFECTS OF MEAT TYPE, TEMPERATURE AND LENGTH OF STORAGE ON VARIOUS PROCESSING AND BACTERIOLOGICAL CHARACTERISTICS. SAMPLES WERE STORED AT 272 AND 277 K (-1 AND 4 DEG C) FOR 0, 28 AND 56 D. THIOBARBITURIC ACID VALUES WERE NOT AFFECTED BY MEAT TYPE. HUNTER-COLOR VALUES VARIED SIGNIFICANTLY AMONG THE MEAT TYPES AND STORAGE TEMPERATURES. COLD-BONED SAUSAGE AT 272 K HAD LOWER PLATE COUNTS OF THE VARIOUS TREATMENTS FOR DAYS 28 AND 56. PSEUDOMONAS WAS THE PREDOMINANT ORGANISM. HOT-BONED SAUSAGE EXHIBITED A MORE DIVERSE BACTERIAL POPULATION.

Details

  • Original title: EFFECTS OF MEAT TYPE, STORAGE TIME AND TEMPERATURE ON VARIOUS PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GROUND PORK.
  • Record ID : 1988-1082
  • Languages: English
  • Source: Journal of Food Protection - vol. 50 - n. 11
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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