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LACTIC ACID BACTERIA ON VACUUM PACKAGED MEAT AND THEIR INFLUENCE ON SHELF LIFE.

[In German. / En allemand.]

Author(s) : SCHILLINGER U., LUCKE F. K.

Type of article: Article

Summary

THE OBJECTIVES OF THE STUDY WERE TO DETERMINE WHICH SPECIES OF LACTIC ACID BACTERIA ARE PRESENT ON VACUUM PACKAGED MEAT, HOW COMPETITIVE THEY ARE AND TO EXAMINE THE EFFECT OF AN INOCULATION WITH SELECTED STRAINS. ON VACUUM PACKAGED MEAT WITH A NORMAL PH AT 275 K (2 DEG C) ONLY PSYCHROTROPHIC LACTIC ACID BACTERIA ATTAINED HIGH CELL DENSITY. THE BACTERIA COMPRISED THE LACTOBACILLUS SPECIES LACTOBACILLUS SAKE, L. CURVATUS, L. DIVERGENS AND L. CARNIS, AS WELL AS PROBABLY TWO SPECIES OF LEUCONOSTOC AND LACTOCOCCUS RAFFINOLACTIS. FIRST CHANGES IN FLAVOUR AND COLOUR OF BEEF WERE RECOGNIZED AFTER STORAGE FOR ABOUT 30 DAYS AT 275 K. THERE WAS NO OBVIOUS INFLUENCE OF THE COMPOSITION OF THE LACTIC FLORA ON SHELF LIFE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-0552
  • Languages: German
  • Source: Fleischwirtschaft - vol. 66 - n. 10
  • Publication date: 1986/10
  • Document available for consultation in the library of the IIR headquarters only.

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