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PACKAGING OF BEEF LOIN STEAKS IN 75% O2 PLUS 25% CO2. II. MICROBIOLOGICAL PROPERTIES.

Author(s) : SAVELL J. W.

Type of article: Article

Summary

REFRIGERATED STORAGE AND DISPLAY OF STEAKS IN 75% O2 PLUS 25% CO2 SHIFTED THE MICROBIAL POPULATION IN FAVOR OF LEUCONOSTOC SP. THE PH VALUES OF STEAKS PREPARED FROM LOINS WHICH HAD BEEN STORED UNDER REFRIGERATION FOR 14 DAYS WERE LOWER (0.27-0.56) THAN THOSE OF STEAKS PREPARED FROM COMPARABLE FRESH LOINS. REFRIGERATED STORAGE OF VACUUM-PACKAGED LOINS FOR AN ADDITIONAL 14 DAYS DID NOT CAUSE MARKED CHANGES IN PH OF THE STEAKS. NO CONSISTENT DIFFERENCES IN MICROBIAL FLORA WERE DETECTED BETWEEN GREEN-AND NORMAL-PIGMENTED AREAS OF STEAKS PREPARED FROM VACUUM-PACKAGED LOINS WHICH HAD BEEN STORED REFRIGERATED FOR 14-28 DAYS.

Details

  • Original title: PACKAGING OF BEEF LOIN STEAKS IN 75% O2 PLUS 25% CO2. II. MICROBIOLOGICAL PROPERTIES.
  • Record ID : 1982-1242
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 12
  • Publication date: 1981/12
  • Document available for consultation in the library of the IIR headquarters only.

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