Share

STORAGE PROPERTIES OF MINCED MEAT IN A CONTROLLED ATMOSPHERE. II. EFFECT ON MICROBIOLOGICAL PROCESSES.

[In German. / En allemand.]

Author(s) : HAMMES W. P.

Type of article: Article

Summary

THE GAS MIXTURES INHIBITED THE GROWTH OF MICRO-ORGANISMS. AN ATMOSPHERE OF 20-30% CO2 AND 70-80% O2 WAS FOUND TO BE BEST FOR THE STORAGE OF MINCED MEAT. AS EXPECTED THE GROWTH OF MICRO-ORGANISMS WAS MOST INHIBITED AT 275 K (2 DEG C). IN THE SAMPLES STORED AT 277 AND 281 K (4 AND 8 DEG C) THE LIMIT OF 5 X 1,000,000 MICRO-ORGANISMS/G WAS REACHED EARLIER BECAUSE THE MICRO-ORGANISMS GREW MORE QUICKLY. SALMONELLAE AND STAPHYLOCOCCUS AUREUS, DID NOT GROW AT 277 K EITHER IN CONTROLLED ATMOSPHERE OR WHEN STORED IN AIR. A DECISIVE FACTOR IN LENGTHENING STORAGE LIFE WAS THE INITIAL BACTERIAL COUNT. IT WAS FOUND THAT MINCED MEAT WITH AN INITIAL COUNT BETWEEN 1,000 AND 10,000/G DID VERY WELL WHEN STORED IN CONTROLLED ATMOSPHERES.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1039
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 11
  • Publication date: 1983/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


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

Indexing