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MICROBIOLOGICAL SAFETY CONSIDERATIONS IN CONTROLLED-ATMOSPHERE STORAGE OF MEATS.

Author(s) : SILLIKER J. M., WOLFE S. K.

Type of article: Article

Summary

ONE WELL KNOWN FACT IF THAT EVEN THOUGH THE GAS INHIBITS THE GROWTH OF GRAM-NEGATIVE BACTERIA, IT EXERTS DETRIMENTAL EFFECTS ON MEAT COLOUR IN HIGH CO2 CONCENTRATIONS. THE LATTER DISADVANTAGE CAN BE OFFSET BY ADDING CO TO THE GAS ATMOSPHERE OR PRETREATING THE MEAT WITH THIS GAS IN ORDER TO OBTAIN A SUPERFICIAL PIGMENT CONVERSION PRIOR TO STORAGE IN A CO2 ENRICHED ATMOSPHERE ; THE PIGMENT CONVERSION MAKES THE MEAT MORE RESISTANT TO OXIDATION. SAMPLES OF GROUND BEEF WERE INOCULATED WITH SPORES AND STRAINS OF VARIOUS MICROORGANISMS (STAPHYLOCOCCUS, SALMONELLA AND A PUTREFACTIVE ANAEROBE, PACKAGED IN GAS-IMPERMEABLE BAGS AND STORED FOR 4 DAYS AT 274 K (1 C). SOME BAGS WERE FLUSHED WITH AN ATMOSPHERE CONTAINING 60% CO2, 25% DE O2 AND 1% CO, AND OTHERS WERE FLUSHED WITH 60% CO2 AND 25% O2 AND THE REMAINING PART WERE LEFT IN UNSEALED BAGS. EACH OF THE SAMPLES WAS ANALYSED FOR THE INOCULATED ORGANISMS. A. H. S.

Details

  • Original title: MICROBIOLOGICAL SAFETY CONSIDERATIONS IN CONTROLLED-ATMOSPHERE STORAGE OF MEATS.
  • Record ID : 1981-0146
  • Languages: English
  • Publication date: 1980/03
  • Source: Source: Food Technol.
    vol. 34; n. 3; 59-63; 3 fig.; 10 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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