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SIGNIFICANCE OF LACTOBACILLI AND FILM PERMEABILITY IN THE SPOILAGE OF VACUUM PACKAGED BEEF.

Author(s) : EGAN A. F., SHAY B. J.

Type of article: Article

Summary

IN THE ABSENCE OF CONTAMINATING MICRO-ORGANISMS, MEAT SPOILED DURING STORAGE AT 278 K (5 DEG C) DUE TO THE DEVELOPMENT OF AN FLAVOUR DESCRIBED AS , EVEN WHEN THE MEAT WAS PACKAGED IN BAGS MADE OF FILM OF VERY LOW OXYGEN PERMEABILITY ; THE RATE OF SPOILAGE INCREASED AS THE FILM PERMEABILITY INCREASED. PURE CULTURES OF LACTIC ACID BACTERIA INCREASED THE RATE OF SPOILAGE, WHICH WAS THEN DUE LARGELY TO THE DEVELOPMENT OF FLAVOUR DEFECTS DESCRIBED AS SOUR, ACID AND BITTER. OFF FLAVOUR BECAME SIGNIFICANT 13-28 DAYS AFTER THE POPULATION REACHED 100,000,000/CM2.

Details

  • Original title: SIGNIFICANCE OF LACTOBACILLI AND FILM PERMEABILITY IN THE SPOILAGE OF VACUUM PACKAGED BEEF.
  • Record ID : 1983-1362
  • Languages: English
  • Publication date: 1982/07
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1119-1122; 1126; 3 fig.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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