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

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

Type of article: Article

Summary

ON VACUUM PACKAGED MEAT WITH A NORMAL PH STORED AT 275 K (2 DEG C) ONLY PSYCHROTROPHIC LACTIC ACID BACTERIA ATTAINED HIGH CELL DENSITY, OTHER GROUPS OF BACTERIA DID NOT CONTRIBUTE TO SPOILAGE. THE LACTIC ACID 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. THE COMPOSITION OF THE MICROFLORA OF BEEF STORED AT 275 K DEPENDED PRIMARILY ON THE INITIAL FLORA. STRAINS OF L. SAKE AND LC. RAFFINOLACTIS PROVED TO BE HIGHLY COMPETITIVE. FIRST CHANGES IN FLAVOUR AND COLOUR WERE RECOGNIZED AFTER STORAGE FOR ABOUT 30 DAYS AT 275 K.

Details

  • Original title: LACTIC ACID BACTERIA ON VACUUM-PACKAGED MEAT AND THEIR INFLUENCE ON SHELF LIFE.
  • Record ID : 1988-1057
  • Languages: English
  • Source: Fleischwirtschaft - vol. 67 - n. 10
  • Publication date: 1987/10
  • Document available for consultation in the library of the IIR headquarters only.

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