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OVERLONG STORAGE TIME OF VACUUM-PACKED SLICED MEAT PRODUCTS.

[In Swedish. / En suédois.]

Author(s) : AKERSTRAND K., NORBERG P.

Type of article: Article

Summary

BACTERIOLOGICAL ANALYSIS OF SAMPLES OF SLICED CURED, SMOKED MEAT, STORED AT 280-281 K (7-8 DEG C), UP TO THE LIMITATION DATE. THE TOTAL BACTERIAL COUNT EXCEEDS 100 MILLION PER G IN 45% OF SAMPLES. COLIFORM AND ENTEROCOCCI COUNTS ARE LOW. THE STORAGE LIFE ANTICIPATED BY MANUFACTURERS IS GENERALLY EXCESSIVE. (Bull. bibliogr. CDIUPA, FR., 14, N.10, OCT. 1980, 99: 148477.

Details

  • Original title: [In Swedish. / En suédois.]
  • Record ID : 1981-1225
  • Languages: Swedish
  • Source: Var Föda - vol. 32 - n. 8
  • Publication date: 1980

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