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SHELF-LIFE EXTENSION OF VACUUM PACKAGED FRANKFURTERS MADE FROM BEEF INOCULATED WITH STREPTOCOCCUS LACTIS.

Author(s) : WANG S. Y., et al.

Type of article: Article

Summary

FRESH BEEF, CONTAINING .5% DEXTROSE, WAS INOCULATED WITH STREPTOCOCCUS LACTIS, INCUBATED FOR 3, 5 AND 7 DAYS AT 280 K (7 DEG C) + OR -1 K, AND THEN USED TO MANUFACTURE FRANKFURTERS. THE FRANKFURTERS WERE VACUUM-PACKAGED AND STORED FOR 1, 2, 4 AND 6 WEEKS AT 276 K (3 DEG C) + OR -1 K. MICROBIAL QUALITY WAS EVALUATED BY EXAMINING FRANKFURTERS FOR AEROBIC AND PSYCHROTROPHIC COUNTS AT THE END OF EACH STORAGE PERIOD.

Details

  • Original title: SHELF-LIFE EXTENSION OF VACUUM PACKAGED FRANKFURTERS MADE FROM BEEF INOCULATED WITH STREPTOCOCCUS LACTIS.
  • Record ID : 1986-2348
  • Languages: English
  • Source: Journal of Food Protection - vol. 49 - n. 2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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