Microbial profile of dried pork produced with lower salt content
2012
Lilić, Slobodan (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Borović, Branka R. (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Velebit, Branko (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Lakićević, Brankica Z. (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Rašeta, Mladen (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Jovanović, Jelena (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Branković-Lazić, Ivana (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
Production of food with lower amount of common salt (sodium) is challenge for food industry. Particularly problematic is the production of dried meat with lower amount of common salt because these products are not preserved by high temperature. In this paper is presented the microbial profile of dried pork produced with lower amount of salt during production and storage under vacuum conditions for 120 days. Total plate count is determined during processing, in the raw meat, after curing and on 14th, 21st and 28th day of production by standard method ISO 4833:2003. During storage under vacuum conditions on the 1st day, 60th day and 120th, count of halotolerant bacteria is determined using Manitol salty agar and count of lactic acid bacteria by standard method ISO 15214:1998. Maximum total plate count was after curing, average 5.04 cfu/g and after that it is decreased up to the end of production, average 2.68 cfu/g. Average count of halotolerant bacteria was 2.19 cfu/g in the final product in superficial layer of meat and 1.41 cfu/g in inner layer of meat, but after 60 and 120 days of storage halotolerant bacteria were not presented. Lactic acid bacteria were presented only at the beginning of storage, 2.17 cfu/g in the superficial layer of meat and 1.98 cfu/g in the inner parts of dried meat. Maximum total plate count after curing is presented due to handling with meat and it is under positive influence of added salt. Vacuum conditions had negative influence on presence of halotolerant and lactic acid bacteria which are not presented during longer storage, because of anaerobic conditions in the vacuum packing.
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