Share

Sliced cooked ham: effects of modified atmosphere and vacuum packing.

[In Italian. / En italien.]

Author(s) : PAPA F., PASSARELLI P.

Type of article: Article

Summary

Sliced cooked ham, if stored in bags at 4-7 deg C under modified atmosphere (CO2 40%, N2 60%) has a long, microbiologically safe shelf life. Homo- and hetero- fermenting lactobacillus loads reach what can be considered an alterating level only after 45 days. Vacuum packing is not equally effective because it does not prevent intense lactobacillus growth. After just 14 days at 4-7 deg C, these bacteria are distinctly present. The predominant species, Leuconostoc mesenteroides, produces various types of gums and thus causes visible alteration.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-0319
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 335
  • Publication date: 1995/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing