OBSERVATIONS ON MODIFIED ATMOSPHERE PACKAGING OF SEASONED MEATS.

[In Italian. / En italien.]

Author(s) : PALEARI M. A., SONCINI G., BERETTA G.

Type of article: Article

Summary

THE PAPER REPORTS POSSIBLE QUALITY MODIFICATIONS IN DIFFERENT KINDS OF SEASONED MEATS (CURED TONGUE, ZAMPONE, HAM, BOLOGNA AND SALAMI) PACKED IN NITROGEN AND CARBON DIOXIDE ATMOSPHERES IN THE RATIO OF 80:20. SIMILAR BATCHES WERE VACUUM PACKED AS CONTROLS. THE MICROFLORA IS SIMILAR FOR BOTH PACKING SYSTEMS THE PRESENCE OF BROCHOTHRIX THERMOSPHACTA WAS FOUND IN BATCHES OF BOLOGNA AND HAM IN MODIFIED ATMOPEEA BACTERIAL CONTAMINATION CAN TAKE PLACE DUE TO HYGIENIC CONDITIONS DURING PREPARATION AND PACKING. MODIFIED ATMOSPHERE SYSTEMS COMPARED WITH VACUUM PACKING SHOW NO RELEVANT ADVANTAGES IN THE STORAGE OF SEASONED MEATS.

Details

Original title: [In Italian. / En italien.]
Record ID : 1988-1084
Languages: Italian
Source: Rev. Ferment. Ind. aliment. - vol. 26 - n. 254
Publication date: 1987
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Modified atmosphere; Microbiology; Vacuum; Meat; Chilling; Sausage; Meat product; Packaging; Ham; Pork product