ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Lamb joints (shoulders, loins and legs) stored in vacuum packs at 0–1°C remained unspoiled for 6 weeks, but since the aerobic storage life at 5°C (retail shelf life) of lamb after holding in vacuum packs at 0–1°C for 6 weeks was only 2 days, vacuum storage should be limited to a maximum of 4 weeks in practice. Brochothrix thermosphacta, Moraxella spp, and Moraxella-like organisms were predominant on aerobically spoiled lamb and the preservative effect of vacuum packing resulted from the inhibitory effects of the high carbon dioxide (〉20%) and low oxygen concentrations (〈1%) which developed in the packs. Brochothrix thermosphacta was not completely inhibited, however, and with lactic acid bacteria was the possible cause of cheesy/sour odours which terminated vacuum packed storage life.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb00955.x
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