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EXTENDINGTHE SHELF-LIFE OF PREPACKED FRESH MEAT.

Author(s) : HESS E., RUOSCH W., BREER C.

Type of article: Article

Summary

THE AIM OF THE WORK WAS TO TEST THE BACTERIOSTATIC EFFECT OF A NUMBER OF PACKAGING METHODS. THE LAG PHASE CAN BE EXTENDED BY APPLYING PURE CO2, A MIXTURE OF 20% CO2 /80% O2 OR OF 50% CO2 /50% N2 OR VACUUM AND THAT SUBSEQUENT GROWTH OF ORGANISMS CAN BE SELECTIVELY INHIBITED OR BLOCKED. ORGANISMS WERE BEST INHIBITED BY THE APPLICATION OF PURE CO2. THE EFFECTIVENESS OF VACUUM ON OBLIGATELY AEROBIC SPOILAGE FLORA DEPENDED CHIEFLY ON THE OXYGEN-IMPERMEABILITY OF THE FILM USED. FRESH MEAT WITH A LOW BACTERIAL COUNT SHOULD BE DEBONED, MINCED AND PACKED IN AN UNINTERRUPTED WORK PROCESS 1-3 DAYS AFTER SLAUGHTER, AS BACTERIAL GROWTH MUST BE INHIBITED BEFORE THE ORGANISMS CAN ADAPT THEMSELVES. MAXIMUM SHELF-LIFE CAN ONLY BE ACHIEVED IF THE MEAT IS STORED AT A CONSTANT TEMPERATURE CLOSE TO FREEZING POINT.

Details

  • Original title: EXTENDINGTHE SHELF-LIFE OF PREPACKED FRESH MEAT.
  • Record ID : 1982-0142
  • Languages: German
  • Source: Fleischwirtschaft - vol. 60 - n. 8
  • Publication date: 1980/08
  • Document available for consultation in the library of the IIR headquarters only.

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