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THE TTT CONCEPT AND THE MICROBIOLOGICAL COMPOSITION IN CHILLED VACUUM PACKAGED CURED MEAT PRODUCTS.

Author(s) : PELAEZ C., SIMONSEN B.

Type of article: Article

Summary

TWO TYPES OF DANISH CURED, COOKED, SLICED, VACUUM PACKAGED MEAT PRODUCTS, BOLOGNA TYPE SAUSAGES AND PORK LOIN, WERE STUDIED. THEY WERE HELD AT 281, 270 AND 275 K (8, -3 AND 2 DEG C) IN DIFFERENT TIME-TEMPERATURE SEQUENCES DURING 43 DAYS OF STORAGE. A FORCED CHOICE COMPARISON TEST WAS MADE TWICE TO TEST THE VALIDITY OF THE TIME-TEMPERATURE-TOLERANCE (TTT) CONCEPT APPLIED TO CHILLED PRODUCTS. THE RESULTS SHOWED A DOMINANCE OF LACTIC ACID BACTERIA IN BOLOGNA SAMPLES. LACTIC ACID BACTERIA AND BROCHOTHRIX THERMOSPHACTA GREW TOGETHER AT THE SAME RATES IN PORK LOIN. ENTEROBACTERIACEAE WAS ALWAYS PRESENT IN LOW NUMBERS. THE RESULTS DID NOT LET TO ESTABLISH ANY FINAL CONCLUSION IN RELATION WITH THE VALIDITY OF THE TTT CONCEPT.

Details

  • Original title: THE TTT CONCEPT AND THE MICROBIOLOGICAL COMPOSITION IN CHILLED VACUUM PACKAGED CURED MEAT PRODUCTS.
  • Record ID : 1988-1076
  • Languages: German
  • Source: Fleischwirtschaft - vol. 67 - n. 10
  • Publication date: 1987/10
  • Document available for consultation in the library of the IIR headquarters only.

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