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Document IIF

Effet du contrôle du nettoyage de l'air et des surfaces des locaux d'emballage sur la durée de conservation des produits carnés en tranches.

Effect of the cleaning control in air and surfaces, within packaging facilities, on the shelf life of sliced meat products.

Auteurs : SANCHEZ E., MARIN F., LÓPEZ GÓMEZ A.

Résumé

The most important factors influencing the shelf life of cooked, sliced and packed meat products are the original product quality and the factors of cutting and packaging process, mainly that's concerning to the contamination control of air and equipment surfaces in contact with the product. This contamination will influences on the microbial load of the packaged product. Therefore the interest of the accomplishment of these operations protecting the product from the microbial contamination using a cover of laminar flow with filtered air on the packaging line. In this study the shelf life of cooked ham and turkey meat, sliced, packaged and stored in refrigeration (at 4°C) is analyzed, as function on the original microbial load of the product, and the packaging technology: under laminar flow (class 100 clean room) and in conventional clean room (class 100 000). The sliced and packaged product samples have been analyzed periodically until the end of their shelf life, determining the load of enterobacteriae, total mesophilic microflora, psychrotrophic microflora, lactic acid microflora, Staphylococcus spp. and L. monocytogenes in the product. Also, they have been determined the changes in sensorial properties, and pH. With the packaging technology using laminar flow a greater proportion of product just packaged with counts less than 10 CFU/g is obtained, and, in all the cases, sliced meat product with counts less than of 104 CFU/g is observed in cooked ham, and less than 103 CFU/g in turkey cooked meat. This significant diminution of microbial load in the product just packaged results in a clear increase of its shelf life at 4°C, extending it from 18.6 days to 35 days in the case of cooked and sliced ham, and from 32.3 to 49.2 days in the case of turkey cooked and sliced meat.

Documents disponibles

Format PDF

Pages : ICR07-C2-456

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effect of the cleaning control in air and surfaces, within packaging facilities, on the shelf life of sliced meat products.
  • Identifiant de la fiche : 2007-2703
  • Langues : Anglais
  • Source : ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Date d'édition : 21/08/2007

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