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Flavour changes accompanying nominally anoxic spoilage of pork with commercial and reduced levels of microbial contamination.

Author(s) : JEREMIAH L. E., GIBSON L. L.

Type of article: Article

Summary

Pork was stored at -1.5 deg C in hermetic sacks containing 2.5 liters of CO2 per kg of pork. Flavour flaws become greater during storage when samples have normal contamination levels. Such spoilage coincides with the development of lactic bacteria. In samples with a low level of contamination, this flavour flaw was not noticed during 24 weeks of storage.

Details

  • Original title: Flavour changes accompanying nominally anoxic spoilage of pork with commercial and reduced levels of microbial contamination.
  • Record ID : 1997-1625
  • Languages: English
  • Source: J. Muscle Foods - vol. 6 - n. 4
  • Publication date: 1995

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