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EXTENSION OF THE SHELF LIFE OF FRESH GROUND PORK WITH POLYPHOSPHATES.

Author(s) : MOLINS R. A., KRAFT A. A., MARCY J. A.

Type of article: Article

Summary

THE ANTIMICROBIAL EFFECTS OF 1% SODIUM ACID PYROPHOSPHATE (SAPP) AND SODIUM ORTHOPHOSPHATE MONOBASIC (ORTHO), ALONE OR COMBINED, WERE STUDIED IN FRESH GROUND PORK HELD AT 275-277 K (2-4 DEG C) FOR 6 DAYS. ADDITION OF 1% SAPP TO THE MEAT INHIBITED PSYCHROTROPHIC BACTERIAL GROWTH AND RESULTED IN 50% LONGER MEAT SHELF LIFE (EQUIVALENT TO 2 DAYS) IN RELATION TO CONTROL SAMPLES OR TO MEAT TREATED WITH 0.5 OR 1% ORTHO. ADDITION OF A 0.5% SAPP/0.5% ORTHO COMBINATION WAS LESS INHIBITORY TO MEAT BACTERIA THAN 0.5% SAPP ALONE. BACTERIAL INHIBITION DID NOT CORRELATE WITH SOLUBLE ORTHOPHOSPHATE CONTENT IN GROUND PORK.

Details

  • Original title: EXTENSION OF THE SHELF LIFE OF FRESH GROUND PORK WITH POLYPHOSPHATES.
  • Record ID : 1987-2256
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 2; 1987.03-04; 513-514; 1 fig.; 1 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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