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FACTORS AFFECTING THE SHELF LIFE OF GAS- AND VACUUM-PACKED COOKED MEAT PRODUCTS. 1. SLICED HAM.

Author(s) : AHVENAINEN R., SKYTTA E., KIVIKATAJA R. L.

Type of article: Article

Summary

THE MICROBIOLOGICAL AND SENSORY SHELF LIFE OF SLICED COOKED HAM IN MODIFIED ATMOSPHERE PACKAGES WERE STUDIED AND COMPARED WITH THOSE OF VACUUM-PACKED HAM. WHEN PACKAGING MATERIALS OF LOW PERMEABILITIES WERE USED AND THE INITIAL MICROBIAL LOAD WAS NEGLIGIBLE, THE MAIN ADVANTAGE OF GAS PACKAGING COMPARED WITH VACUUM PACKAGING WAS THE SUPERIOR APPEARANCE OF UNOPENED PACKAGES. BUT WHEN THE AEROBIC PLATE COUNT AND THE NUMBER OF LACTOBACILLI WERE ABOUT 100 CFU/GRAMME, AND THE OXYGEN PERMEABILITY OF THE BOTTOM AND LID MATERIALS IN DEEP-DRAWN PACKAGES WAS ABOUT 20 AND 40 CM3/M2 24 H 101.3 KILOPASCALS, RESPECTIVELY, THE SENSORY SHELF LIFE OF VACUUM-PACKED HAM WAS LESS THAN 15 DAYS, WHEREAS THE SHELF LIFE OF GAS-PACKED HAMS WAS ABOUT 28 DAYS.

Details

  • Original title: FACTORS AFFECTING THE SHELF LIFE OF GAS- AND VACUUM-PACKED COOKED MEAT PRODUCTS. 1. SLICED HAM.
  • Record ID : 1990-2409
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 6
  • Publication date: 1989

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