Share

METHODS OF CHILLING AND PACKAGING OF BEEF, PORK AND LAMB VARIETY MEAT FOR TRANSOCEANIC SHIPMENT: MICROBIOLOGICAL CHARACTERISTICS.

Author(s) : VANDERZANT C.

Type of article: Article

Summary

THE EFFECT OF VARIOUS INITIAL CHILLING TREATMENTS ON THE NUMBERS AND TYPES OF MICROORGANISMS OF BEEF, PORK AND LAMB TONGUES ANDLIVERS PACKAGED EITHER IN POLYETHYLENE FILM OR IN VACUUM PACKAGES IN TEXAS AND TRANSPORTED FRESH-CHILLED TO BELGIUM WAS EVALUATED. INITIAL CHILLING TREATMENTS INCLUDED: COOLER-TEMPERED: 4 TO 6 H AT 275 K (2 DEG C), COOLER-CHILLED: 24 H AT 275 K, FREEZER-TEMPERED: 0.5 TO 1 H AT 253 K (-20 DEG C), FREEZER-CHILLED: 2 H AT 253 K, ICE-CHILLED (2 H IN ICE WATER SLUSH) AND NO PRECHILLING BEFORE PACKAGING AND SUBSEQUENT REFRIGERATED STORAGE AT 275 K. AFTER REFRIGERATED STORAGEFOR 13 TO 15 DAYS, LACTIC ACID BACTERIA BECAME DOMINANT. BROCHOTHRIX THERMOSPHACTA AND PSEUDOMONAS SPP CONSTITUTED A GREAT PART OF THE MICROFLORA OF BEEF TONGUES AND LIVERS.

Details

  • Original title: METHODS OF CHILLING AND PACKAGING OF BEEF, PORK AND LAMB VARIETY MEAT FOR TRANSOCEANIC SHIPMENT: MICROBIOLOGICAL CHARACTERISTICS.
  • Record ID : 1986-1084
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 9
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing