Share

PROLONGATION OF STORAGE LIFE OF VACUUM PACKAGED LAMB.

Author(s) : EUSTACE I. J.

Type of article: Article

Summary

THE USE OF DILUTE ACETIC ACID SPRAYS PRIOR TO VACUUM PACKING OF SHEEP CARCASSES HAD INCREASED THE STORAGE LIFE BY 4 WEEKS WHEN SPRAYED WITH A 1.5 OR 3% (W/V) ACID SOLUTION. THE RESULTS OF THE CURRENT TRIALS DEMONSTRATED THAT A 1.5% ACID SOLUTION INCREASED THE STORAGE LIFE OF LAMB CARCASSES TO 12 WEEKS AT A STORAGE TEMPERATURE OF 273 TO 274 K (0 TO 1 DEG C) WHEN PACKED IN CRYOVAC BAGS WHICH HAD A PRESHRUNKTHICKNESS OF 0.09 MM. THE ACID TREATMENT INHIBITED THE GROWTH OF GRAM NEGATIVE BACTERIA. POST STORAGE LIFE ONCE THE PACK IS OPENED IS EXTENDED DUE TO SUPPRESSION OF AEROBIC BACTERIA SUCH AS PSEUDOMONAS. G.R.S.

Details

  • Original title: PROLONGATION OF STORAGE LIFE OF VACUUM PACKAGED LAMB.
  • Record ID : 1985-1993
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 44 - n. 3
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing