ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
In order to extend meat shelf-life, normal-pH and high-pH beef steaks were packaged under vacuum or in 100% C 0 2 atmosphere. Microbiological, colour (L*, a*, b*)and reflectance (R630-R580 values) characteristics were measured.After packaging under vacuum, Enterobacteriaceae, Brochothrix thermosphacta and Pseudomonas numbers were 10- to 100-fold greater on high-pH meat than onnormal-pH meat.Packaging under C 0 2 improved the shelf-life of meat, particularly that of high-pH meat up to 42 days. For both high- and normal-pH meats, the bacterial flora wascomposed only of lactic acid bacteria. Normal-pH meat in C 0 2 atmosphere and vacuum packaging had a purple colour. After C02-pack opening the meat colourbecame bright red and R630- R580 measurements were high, whereas after opening of vacuum packaging R630-R580 decreased rapidly with increasing aerobic exposure.High-pH meat became paler with increasing storage time in C02. Simultaneously R630-R580 values increased and the pH fell. In addition it lost less exudate andoxidized less in air than the normal-pH meat under the same conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb02009.x
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