MICROFLORA, SENSORY AND EXUDATE CHANGES OF VACUUM-OR NITROGEN-PACKED VEAL CHUKS UNDER DIFFERENT STORAGE CONDITIONS.

Type of article: Article

Summary

APART FROM INCREASES IN MICROFLORA NUMBER AT 269 K (-4 DEG C) UNDER VACUUM AND AT 273 K (0 DEG C) UNDER NITROGEN, THERE WAS IN GENERAL NO SIGNIFICANT DIFFERENCES IN NUMBERS OF LACTOBACILLI, PSYCHROTROPHS, AEROBES AND ANAEROBES DURING 49 DAYS AT 276 AND 280 K (3 AND 7 DEG C), REGARDLESS OF DARK AND LIGHTED DISPLAYS. THE INITIAL PSYCHROTROPHS CONSISTED OF PSEUDOMONAS PUTIDA (HIGHER THAN 72%) BUT BY DAY 49 LACTOBACILLUS SPP. COMPRISED AT LEAST 64% OF THE TOTAL. SENSORY AND EXUDATE DATA SHOWED A HIGHLY SIGNIFICANT DIFFERENCE. NITROGEN-PACKED VEALS EXHIBITED A LOWER INCIDENCE OF GREENING AND EXUDATE LOSS AT 273, 276 AND 280 K. LIGHT GENERALLY HAD IMPORTANT EFFECTS ON OFF-ODOR AND EXUDATE LOSS.

Details

Original title: MICROFLORA, SENSORY AND EXUDATE CHANGES OF VACUUM-OR NITROGEN-PACKED VEAL CHUKS UNDER DIFFERENT STORAGE CONDITIONS.
Record ID : 1984-1504
Languages: English
Publication date: 1983
Source: Source: J. Food Sci.
vol. 48; n. 5; 1983.09-10; 1537-1542; 1563; 8 tabl.; ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Packaging;
Meat and meat products
Keywords: Nitrogen; Microbiology; Light; Lactobacillus; Vacuum; Meat; Veal; Chilling; Psychrotroph; Pseudomonas; Packaging; Colour