Changes of microbial flora in fresh pork chops vacuum-packaged at various degrees of vacuum
1986
Lee, S.H. (Agricultural and Fishery Development Corp., Suwon (Korea R.). Food Research Inst.) | Lee, M.H. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.)) | Song, I.S. (Agricultural and Fishery Development Corp., Suwon (Korea R.). Food Research Inst.)
Boneless pork chops were vacuum-packaged at various degrees of vacuum to have 4 different levels (17.6%, 9.8%, 3.1% and 0.4%) of initial residual oxygen in the packages. During the storage period of 21 days at 4 deg C, changes of residual oxygen content, total bacteria count, psychrotrophs count, anaerobes count, lactic acid bacteria count and fluorescent pseudomonas count were investigated. At the end of storage period, all treatments showed no difference in both psychrotrophs and lactic acid bacteria count
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