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SHELF LIFE OF MEAT LOAVES PACKAGED IN VACUUM OR NITROGEN GAS. I. EFFECT OF STORAGE TEMPERATURE, LIGHT AND TIME ON THE MICROFLORA CHANGE.

Author(s) : LEE B. H.

Type of article: Article

Summary

THE EFFECTS OF STORAGE TEMPERATURE, LIGHT AND TIME ON THE MICROFLORA OF VACUUM-OR NITROGEN-PACKED MEAT LOAVES WERE EXAMINED DURING 49 D AT 269, 273, 276 AND 280 K (-4, 0, 3 AND 7 DEG C) UNDER DARK AND LIGHTED DISPLAYS. STORAGE TEMPERATURE ABOVE 273 K RESULTED IN A SIGNIFICANT INCREASE IN LACTOBACILLI, PSYCHROTROPH AND ANAEROBE NUMBERS, REGARDLESS OF PACKAGING ATMOSPHERES, BUT THE TIMES AT WHICH COUNTS REACHED APPROXIMATELY 100,000,000/G WERE DAY 7 AT 280 K, DAY 21 AT 276 K AND DAY 28 AT 273 K. THERE WERE NO SIGNIFICANT DIFFERENCES IN THE NUMBERS OF MICROFLORA BETWEEN VACUUM-AND NITROGEN-PACKED MEAT LOAVES.

Details

  • Original title: SHELF LIFE OF MEAT LOAVES PACKAGED IN VACUUM OR NITROGEN GAS. I. EFFECT OF STORAGE TEMPERATURE, LIGHT AND TIME ON THE MICROFLORA CHANGE.
  • Record ID : 1984-2331
  • Languages: English
  • Source: Journal of Food Protection - vol. 47 - n. 2
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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