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MICROBIAL GROWTH AND SUCCESSIONS ON STEAKS AS INFLUENCED BY PACKAGING PROCEDURES.

Author(s) : AHMAD H. A., MARCHELLO J. A.

Type of article: Article

Summary

THE INFLUENCE OF RETAIL PACKAGING PROCEDURES: (1) BORDEN'S RESINITE FILM OVERWRAP ; (2) GAS (1% CO, 40% O2, 59% N2 ) FLUSHED FOR 2 MIN THEN OVERWRAPPED WITH THE RESINITE FILM ; (3) PACKAGED IN A BARRIER BAG AND SEALED WITH NO EVACUATION OF AIR ON MICROBIAL GROWTH AND SUCCESSION ON STEAK SURFACES WAS STUDIED DURING 12 DAYS AT 277 K (4 DEG C). GROWTH ON TOP AND BOTTOM SURFACES FOR ALL PACKAGED STEAKS DID NOT DIFFER SIGNIFICANTLY WITHIN MOST SAMPLING PERIODS. SIMILAR GROWTH PATTERNS WERE OBSERVED ON BOTH STEAK SURFACES, INCREASING BETWEEN 3.6, AND 9 DAYS OF STORAGE. PSEUDOMONAS DOMINATED THE MICROFLORA. HOWEVER, PSEUDOMONAS WAS THE DOMINANT ORGANISM ON THE STEAKS PACKAGED IN TREATMENT 3 ONLY THROUGH DAY 6 ; THEREAFTER THE MICROFLORA WERE DOMINATED BY SERRATIA.

Details

  • Original title: MICROBIAL GROWTH AND SUCCESSIONS ON STEAKS AS INFLUENCED BY PACKAGING PROCEDURES.
  • Record ID : 1990-0185
  • Languages: English
  • Source: Journal of Food Protection - vol. 52 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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