THE EFFECT OF A METHOD DESCRIBED AS HI-VAC PACKAGING ON THE STORAGE LIFE OF FRESH PORK.

[In German. / En allemand.]

Type of article: Article

Summary

IF PORK IS PACKED WITH A LOW BACTERIAL CONTENT, IF STORAGE TEMPERATURES DO NOT EXCEED 277 TO 278K (4 TO 5 DEGC) AND IF THE FILM WRAPPING IS SUFFICIENTLY IMPERMEABLE TO GAS, THE STORAGE LIFE OF THE MEAT CAN BE EXTENDED BY USING THE HI-VAC SYSTEM BY THE INHIBITING EFFECT THAT EXTREMELY LOW OXYGEN PARTIAL PRESSURE IN THE PACKS HAS ON GRAM-NEGATIVE ORGANISMS. THE ENZYMATIC PROCESSES ARE ALSO DELAYED. SUB-LETHAL DAMAGE TO ORGANISMS IS ALSO PROBABLE DURING THE EVACUATION PROCESS. LESS JUICE IS EXUDED FROM MEAT PACKED BY THE HI-VAC SYSTEM AND GREEN DISCOLORATION IN THE JUICE AND IN THE FATTY AND CONNECTIVE TISSUE IS LESS MARKED. THESE NEGATIVE COLOUR CHANGES ALSO OCCUR ONLY AFTER LONG STORAGE.

Details

Original title: [In German. / En allemand.]
Record ID : 1982-1596
Languages: German
Source: Fleischwirtschaft - vol. 62 - n. 1
Publication date: 1982/01
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Microbiology; Vacuum; Meat; Chilling; Pork; Permeability; Film; Packaging