Changes in hygienic quality of vacuum-packed pork during storage
2002
Napravnikova, E. | Vorlova, L. | Malota, L. (Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Fakulta Veterinarni Hygieny a Ekologie)
Hygienic quality of vacuum-packed pork was monitored during storage by sensory, chemical, and microbiological methods. The meat was stored at 2.5 +/- 5 deg C in the dark for 35 days and sampled at days 14, 21, 28,and 35. Lactobacillus curvatus and Lactobacillus xylosus were identified as the causative agents of meat spoilage using the API system. The shelf life of vacuum-packed pork varied between 21 and 28 days, depending on initial pH. The results of correlation analyses indicated that only ripe pork with optimum pH 5.8-5.95 is suitable for vacuum-packing. In addition to the lactacidogenic bacteria count (LAC), the shelf life can be estimated also from ammonia concentration, pH and D-lactate concentration (LAC/ammonia: r=0.958, LAC/pH: r=-0.932, LAC/D-lactate: r=0.987). Sensory aberrations follow changes detectable by biochemical and microbiological methods with a delay of 5 to 7 days.
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