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STORAGE OF REFRIGERATED PORK UNDER CARBON DIOXIDE AND OXYGEN ENRICHED CONTROLLED ATMOSPHERES.

[In Spanish. / En espagnol.]

Author(s) : ASENSIO M. A., ORDO-NEZ J. A., SANZ B.

Type of article: Article

Summary

THE EFFECT OF OXYGEN (80%) AND/OR CARBON DIOXIDE (20%) ENRICHED ATMOSPHERES ON THE MICROBIAL GROWTH AND COLOUR OF REFRIGERATED PORK HAS BEENSTUDIED. REGARDLESS OF BOTH INITIAL MICROBIAL LOAD AND OXYGEN PERCENTAGE, 20% OF CO2 INHIBITS PSYCHROTROPHIC AEROBIC GRAM NEGATIVE BACTERIA. THE SHELF LIFE OF REFRIGERATED PORK CAN BE EXTENDED TO 20 DAYS. THE PREDOMINANT FLORA AT THAT TIME IS BASICALLY COMPOSED OF LACTOBACILLUS CASEI VAR ALACTOSUS, BROCHOTHRIX THERMOSPHACTA AND ENTEROBACTERIACEAE. AN 80% O2 IN THE GAS MIXTURE GREATLY DECREASES THE OXIDATION RATE OF MYOGLOBIN, KEEPING THE ATTRACTIVE COLOUR OF MEAT FOR AT LEAST 15 DAYS.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1988-1054
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 27 - n. 3
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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