Partager

Répartition asymétrique et développement des bactéries dans du jambon et des saucisses de type bolognais emballés sous vide.

Asymmetric distribution and growth of bacteria in sliced vacuum-packaged ham and bologna.

Auteurs : HOLLEY R. A.

Type d'article : Article

Résumé

Commercially sliced vacuum-packaged cooked ham and bologna were found to contain significantly greater numbers of total and lactic acid bacteria (LAB) on package surface slices than on internal slices. This asymmetric distribution persisted in most samples to beyond the manufacturer's "best before" date. Tests show that slicing of different products at the same time on the same machine could provide accurate explanations. Prolonging cooked ham and bologna shelf life is possible if handling of uncooked fermented sausage is kept separate from the slicing and packaging of cooked cure products.

Détails

  • Titre original : Asymmetric distribution and growth of bacteria in sliced vacuum-packaged ham and bologna.
  • Identifiant de la fiche : 1998-1077
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 60 - n. 5
  • Date d'édition : 05/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir la source

Indexation