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PREDICTION OF SHELF LIFE OF COOKED, SLICED, VACUUM-PACKED HAM.

Author(s) : BERTELSEN G., KIDMOSE U., LIBERSKI D. J. A.

Summary

THE AUTHORS DESCRIBE EXPERIMENTS TO ESTABLISH A CORRELATION BETWEEN DIFFERENT MICROBIOLOGICAL AND CHEMICAL PARAMETERS AND THE ORGANOLEPTICALLY EVALUATED SHELF LIFE OF COOKED, SLICED AND VACUUM PACKED HAM STORED AT 278 K (5 DEG C). A MATHEMATICAL MODEL BASED ON SALT IN WATER AND LAG PHASE CAN BE USED FOR PREDICTION OF SHELF LIFE,BUT IN PRACTICE SALT IN WATER MUST BE GREATER THAN 4.0, AND THE MAXIMUM STORAGE TEMPERATURE SHOULD NOT EXCEED 278 K. G.R.S.

Details

  • Original title: PREDICTION OF SHELF LIFE OF COOKED, SLICED, VACUUM-PACKED HAM.
  • Record ID : 1990-2408
  • Languages: English
  • Publication date: 1989
  • Source: Source: Proc. int. Congr. Meat Sci. Technol., Cph.
    2; 1989.08.20-25; 394-399; 2 fig.; 1 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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