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SHELF LIFE OF ITALIAN SLICED VACUUM PACKAGED MEAT PRODUCTS.

[In German. / En allemand.]

Author(s) : GIACCONE V., SIBOUR M., PARISI E.

Type of article: Article

Summary

AN ATTEMPT WAS MADE TO CHECK UP THE SHELF LIFE AT 277 K (4 DEG C) OF SOME VACUUM PREPACKED, SLICED ITALIAN MEAT PRODUCTS, SUCH AS RAW AND COOKED SALAMI-TYPE SAUSAGES, COOKED HAM AND < ZAMPONE >. SLIGHT DEVIATIONS OF SENSORY FINDINGS APPEARED AFTER 14 TO 15 DAYS STORAGE INCOOKED SLICED PRODUCTS AND AFTER 21 TO 25 DAYS IN RAW SAUSAGES. NO DIRECT RELATION-SHIP WAS FOUND BETWEEN PH-VALUE AND MICROBIOLOGICAL FINDINGS. A DECREASE OF SENSORY FINDINGS OFFERS A BETTER ADVANTAGE IN THE ASSESSMENT OF SAFETY AND MARKETABLE QUALITY OF SLICED, PREPACKED CURED MEAT PRODUCTS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1988-1085
  • Languages: German
  • Source: Fleischwirtschaft - vol. 67 - n. 9
  • Publication date: 1987/09
  • Document available for consultation in the library of the IIR headquarters only.

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