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SHELF LIFE OF CURED, COOKED AND SLICED MEAT PRODUCTS. 1. INFLUENCE OF COMPOSITION, VACUUM PACKAGING AND MODIFIED ATMOSPHERES.

Author(s) : SILLA H., SIMONSEN B.

Type of article: Article

Summary

FOUR CURED, COOKED AND SLICED MEAT PRODUCTS, TYPICAL OF THE DANISH MARKET, WERE PACKAGED IN VACUUM, IN PURE NITROGEN AND IN NITROGEN PLUS CARBON DIOXIDE (80/20), AND HELD AT 278 K (5 DEG C) UNTIL THEY WERE REJECTED BY A TASTE PANEL. MICROBIOLOGICAL, CHEMICAL AND ORGANOLEPTIC RESULTS DID NOT DEMONSTRATE ANY SIGNIFICANT DIFFERENCE BETWEEN THE THREE ATMOSPHERES. LACTOBACILLI DOMINATED THE MICROBIAL FLORA IN ALL ATMOSPHERES, AND THE DEVELOPMENT OF BROCHOTHRIX THERMOSPHACTA WAS LESS PRONOUNCED THAN THAT OF THE LACTOBACILLI. A SIGNIFICANT CORRELATION WAS FOUND BETWEEN THE NITRITE CONCENTRATION AT THE TIME OF SLICING AND THE SHELF LIFE OF THE PRODUCTS.

Details

  • Original title: SHELF LIFE OF CURED, COOKED AND SLICED MEAT PRODUCTS. 1. INFLUENCE OF COMPOSITION, VACUUM PACKAGING AND MODIFIED ATMOSPHERES.
  • Record ID : 1985-2003
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 1
  • Publication date: 1985/01
  • Document available for consultation in the library of the IIR headquarters only.

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