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GROWTH OF AEROBIC PSYCHROTROPHS AND COLOUR CHANGES OF PRECOOKED BEEF SLICES AS AFFECTED BY PACKAGING PROCEDURE.

Author(s) : CARR T. P., MARCHELLO J. A.

Type of article: Article

Summary

ROASTS WERE DRY-ROASTED TO AN INTERNAL TEMPERATURE OF 333 K (60 DEG C), COOLED FOR 1 H, THEN SLICED (3-4 MM). SLICES WERE PACKAGED IN: (A) VACUUM ; (B) 15% CO2, 40% O2, 45% N2 ; (C) 15% CO2, 20% O2, 65% N2 ; OR (D) 15% CO2, 10% O2, 75% N2 AND HELD AT 277 K (4 DEG C) FOR UP TO 18 D. ENUMERATION OF MICRO-ORGANISMS AND DETERMINATION OF COLOUR ATTRIBUTES WERE DONE AT 0, 3, 6, 9, 12, 15, AND 18 D OF STORAGE. PSYCHROTROPHIC COUNTS WERE HIGHER ON SLICES STORED 9-18 D IN ATMOSPHERES CONTAINING AMBIENT (20%) OXYGEN LEVEL AS COMPARED TO THE OTHER PACKAGING TREATMENTS. VACUUM PACKAGING EXHIBITED A GREATER LAG PHASE FOR PSYCHROTROPHS. VACUUM PACKAGED SLICES MAINTAINED A SUPERIOR COOKED BEEF COLOUR FOR 18 D AND HAD GREATER CHROMA READINGS.

Details

  • Original title: GROWTH OF AEROBIC PSYCHROTROPHS AND COLOUR CHANGES OF PRECOOKED BEEF SLICES AS AFFECTED BY PACKAGING PROCEDURE.
  • Record ID : 1988-1081
  • Languages: English
  • Source: Journal of Food Protection - vol. 50 - n. 9
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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