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MICROBIOLOGY OF BEEF, PORK AND LAMB STORED IN VACUUM OR MODIFIED GAS ATMOSPHERES.

Author(s) : CHRISTOPHER F. M.

Type of article: Article

Summary

BEEF, PORK AND LAMB LOINS WERE VACUUM-PACKAGED. OTHER GROUPS OF RETAIL CUTS WERE INJECTED WITH ATMOSPHERES OF EITHER 20% CO2 + 80% NITROGEN OR 40% CO2 + 60% NITROGEN. CUTS WERE STORED FOR 0-21 DAYS 275 + OR -1 K (2 + OR -1 C). EACH WEEK STEAKS OR CHOPS WERE REMOVED FROM EACH TREATMENT AND EXAMINED AFTER STORAGE FOR 5 DAYS UNDER RETAIL DISPLAY CONDITIONS. PSYCHROTROPHIC BACTERIAL COUNTS AND LACTOBACILLI COUNTS USUALLY WERE LOWER THAN THOSE OF COMPARABLE VACUUM PACKAGED CUTS.

Details

  • Original title: MICROBIOLOGY OF BEEF, PORK AND LAMB STORED IN VACUUM OR MODIFIED GAS ATMOSPHERES.
  • Record ID : 1981-0121
  • Languages: English
  • Source: Journal of Food Protection - vol. 43 - n. 4
  • Publication date: 1980/04
  • Document available for consultation in the library of the IIR headquarters only.

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