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Use of nisin and microwave treatment reduces Clostridium sporogenes outgrowth in precooked vacuum-packaged beef.

Author(s) : HAGUE M. A., KASTNER C. L., FUNG D. Y. C., KONE K., SCHWENKE J. R.

Type of article: Article

Summary

Samples were inoculated, vacuum packaged and stored at 4 or 10 deg C for 21 or 70 days. After 21 days of storage at 10 deg C, treatment reduced viable vegetable cell (VVC) counts by approximately 3 log cycles. After 70 days storage, VVC counts were higher (P less than 0.05) at 10 deg C than 4 deg C only for the control. However, at 4 deg C, VVC counts for each treatment were not different (P greater than 0.05) from those of the control. After 70 days of storage at 10 deg C, VVC counts were lower (P less than 0.05) for nisin, microwave and nisin + microwave treatments.

Details

  • Original title: Use of nisin and microwave treatment reduces Clostridium sporogenes outgrowth in precooked vacuum-packaged beef.
  • Record ID : 1998-3668
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 9
  • Publication date: 1997/09
  • Document available for consultation in the library of the IIR headquarters only.

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