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Comportement d'E. coli (VTEC) et de L. monocytogenes : influence de l'utilisation de viande lyophilisée dans le salami de grand diamètre à base de porc maigre.

Verhalten von E. coli (VTEC) und L. monocytogenes: Einfluss von gefriergetrocknetem Fleisch in grosskalibriger magerer Schweinefleischsalami.

Auteurs : RÖDEL W., KLETTNER P. G., SCHAUER R.

Type d'article : Article

Résumé

For the production of large size lean pork salami, the use of 4.4% freeze-dried meat allows a reduction in the ripening time of several days to be achieved. Inoculation of the raw material with pathogenic Escherichia coli (VTEC) and Listeria monocytogenes made it possible to study whether the reduced ripening time affected the microbial stability of the product. The results showed that the microbial stability of the product with the reduced ripening time is guaranteed. It is a prerequisite, however, that freeze-dried meat is added only in amounts which permit normal growth of the starter culture over the first three days. Under such conditions the most important chemical and physical ripening processes such as acidification, water binding, drying loss and as an end result reduction in the water activity, occur as desired. Moderate ripening temperatures of 15 to 23 °C also sustain the development of microbial stability. The addition of freeze dried meat led to a reduction in water activity. This hurdle is equivalent to an increase in the salt concentration of almost 1%. In all products, the starter cultures were uninhibited. Escherichia coli and Listeria monocytogenes showed a very similar behaviour. It was shown that these microorganisms do not multiply and die, even when inoculated in large numbers which can barely be expected under normal conditions.

Détails

  • Titre original : Verhalten von E. coli (VTEC) und L. monocytogenes: Einfluss von gefriergetrocknetem Fleisch in grosskalibriger magerer Schweinefleischsalami.
  • Identifiant de la fiche : 2004-1828
  • Langues : Allemand
  • Source : Fleischwirtschaft - vol. 83 - n. 11
  • Date d'édition : 2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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