SharePost-process, packaging-induced fermentation of delicatessen meats.
Author(s) : HOLLEY R. A., DOYON G., FORTIN J., RODRIGUE N., CARBONNEAU M.
Type of article: Article
Summary
Effects of slicing and vacuum packaging on the shelf-life of meat products at 4 to 8 deg C. Slicing led to an increase in bacteria count. Lactic bacteria develop faster at 8 deg C than at 4 deg C and are more numerous at the interface between the surface of the meat and the packaging. Meat products stored at 4 deg C for 17 or 21 days were judged acceptable by consumers.
Details
- Original title: Post-process, packaging-induced fermentation of delicatessen meats.
- Record ID : 1997-3410
- Languages: English
- Source: Food Res. int. - vol. 29 - n. 1
- Publication date: 1996
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Lactobacillus; Vacuum; Meat product; Fermentation; Packaging; Pork product
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