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MINIMUM SHELF LIFE OF COMMERCIAL PREPACKED SLICED COOKED HAM.

[In German. / En allemand.]

Author(s) : STOJANOWIC V., FLEMMIG R.

Type of article: Article

Summary

64 SAMPLES OF PREPACKED SLICED COOKED HAM WERE EXAMINED SENSORILY AND MICROBIOLOGICALLY AND THEIR PH MEASURED IMMEDIATELY UPON RECEIPT OF THE SAMPLES AND ALSO AFTER STORAGE AT BELOW 280 K (7 DEG C) UP TO THE STATED SHELF LIFE DATE. THE DROP IN QUALITY WAS DUE CHIEFLY TO SOURING WHICH WAS USUALLY ASSOCIATED WITH A HIGH AEROBIC COUNT (MAINLY LACTOBACILLI) AND A LOW PH. BACTERIAL COUNT AND PH ALONE WERE NOT ADEQUATE CRITERIA FOR JUDGING THE ACCEPTABILITY OF THE PRODUCT. THE MINIMUM SHELF LIFE IS USUALLY TOO LONG. IT ISSUGGESTED THAT MINIMUM SHELF LIFE SHOULD BE AT MOST 18 DAYS WITH A MAXIMUM OF 14 DAYS IN THE SHOP. A STORAGE TEMPERATURE OF UP TO 277 K (4 DEG C), MAXIMUM 278 K (5 DEG C), IS REGARDED AS APPROPRIATE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1989-0608
  • Languages: German
  • Source: Fleischwirtschaft - vol. 68 - n. 8
  • Publication date: 1988/08
  • Document available for consultation in the library of the IIR headquarters only.

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